Monday, 5 September 2011

Birmingham Egg

I have no clue why it is called Birmingham Eggs, but here you go:

For 1 portion:

1 bread slice (the toasting kind)
1 egg
some butter
salt to taste
Worchester Sauce

Looks fancy and is easily made. Just follow the recipe: (breakfast recipe)

Melt some butter in a frying pan.

On a plate, cut out the centre of the bread slice. Leave the centre in it and add into the skillet. Fry it on both sides.
Take the centre out.

Carefully break the egg into a small bowl - make sure the yolk stays intact. Remove any egg shells and pour the egg into the 'breadframe'. Make sure the whites reach into all four corners, fusing with the bread.

If the whites start to bubble, poke a hole and fill it with some still-liquid egg whites.

When the whites set, transfer onto a plate (preferably warmed plate) and serve immediately and sprinkle with Worchester Sauce.

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