I have a very exciting announcement in the realm of butter in my life! I got a kitchenaid mixer!! (Okay, so I didn't, my boyfriend did, but it shapes up to the same thing!) Next on my agenda? Brioche! Hopefully with cheese. We'll see how that goes. Brioche is the sort of thing you need a mixer to make. It's a little french muffin type of deal. But, oh, it is so much more.
Short post this week, due to hunting season, but more to come later!
Eggs in a Raft
Everyone knows putting an over easy or over medium egg on top of a piece of toast is a great way to enjoy breakfast. Eggs on a raft takes that idea and makes it cuter, tastier, and more buttery. Hoorah!
1. Make a piece of toast. It shouldn't be too well done. It should retain some flex, with just a bit of crispy.
2. Cut the center out of the piece of toast. The hole should be a bit larger than an egg yolk.
3. Heat a pan over the stove, and melt some butter in it. Just a little nub will do, enough to make an egg with. Once the pan is hot enough, drop the toast in.
4. Crack an egg into the hole in the toast. Cook as you would an egg, flipping in between (Unless you like sunny side up; a bit hard to do on a raft).
5. Put the raft on a plate. Make sure all the butter from the pan gets on the plate with the egg and toast (it's the best part!). Salt lightly, and dig in. I recommend breaking the yolk and smearing it all over the bread and then busting in with a fork. To each their own, though. Enjoy!
And don't mistakenly assume that eggs on a raft should be confined to breakfast. While it is true that "breakfast like a king, lunch like a prince, dinner like a pauper" is sound nutrition advice, eggs are good for any meal. And that is my final word on that.
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