EGGS ROTHKO
You are a captive audience when aboard a plane flying over the North Atlantic for 6-8 hrs. BUT IcelandAir has a monthly travel magazine I have always found interesting. While thumbing through it last month, I read an article entitled *The Sacred Art of Brunch* that touted 3 restaurants where you could enjoy a "proper, long, drawn-out weekend brunch in New York City". One of them was aptly named *Egg* where Chef George Weld was said to serve the hands-down, best brunch in Williamsburg with specialties from his South Carolina upbringing. The *Egg* website shared this one recipe and described it as "budget-friendly, kid-friendly, quick and easy". Enjoy !
Provided by twissis
Categories Breakfast
Time 11m
Yield 2 Breakfast Servings, 2 serving(s)
Number Of Ingredients 4
Steps:
- Place oven rack in lowest position.
- Preheat oven to broil.
- Melt 1 tablespoon butter in a large non-stick skillet over medium heat until it begins to foam.
- Place brioche slices in the skillet, moving them around until well-buttered and browned.
- Using a cookie cutter, biscuit cutter, or drinking glass, press a hole in the center of each bread slice; discard the cutout rounds.
- Divide the remaining tablespoon of butter between the 2 holes in the bread.
- When butter begins to foam, crack an egg into each hole.
- Cook until the egg whites set about halfway up the sides of the yolks.
- Flip the bread with a spatula and cook for another minute or so.
- Remove bread from skillet and place onto a broiler pan.
- Spread grated cheese thoroughly over the bread (covering as much surface area as possible to prevent the bread from burning).
- Place pan under the broiler.
- Remove as soon as the cheese melts.
- Serve with broiled tomatoes or a simply dressed green salad BUT I would want some bacon and fruit added to feel well-fed. :-) .
Nutrition Facts : Calories 601.2, Fat 32, SaturatedFat 17.4, Cholesterol 281.6, Sodium 994.8, Carbohydrate 52.8, Fiber 3, Sugar 0.8, Protein 24.6
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