Birmingham-style scrambled eggs
1 serving
10 minutes
Birmingham egg is a cozy dish of British cuisine that combines crispy golden toast and a tender, perfectly cooked egg. This recipe originates from the home kitchens of Birmingham, where simplicity and rich flavor go hand in hand. A cut-out 'window' in the bread is filled with an egg, creating an amazing balance of textures: crispy crust, soft white, and gooey yolk. A small amount of butter adds richness to the dish, while salt enhances the natural sweetness of the egg yolk. This dish is an ideal breakfast or light snack that can be complemented with fresh vegetables, bacon, or even a dash of Worcestershire sauce for a true British touch.
1
Carefully cut a rectangular window in the bread (about 2 cm thick), leaving walls about 1.5 cm thick.
2
Melt 1 tablespoon of oil in a pan over low heat, add the bread frame and window, and fry until golden brown for about 2 minutes.
- Butter: 2 tablespoons
3
While the bread is toasting, carefully crack the egg into a bowl without damaging the yolk.
4
Flip the bread in the pan, adding half of the remaining butter in the center of the frame and placing the other half under the window. Immediately pour an egg into the frame. Fry for 1 minute, then very carefully lift the frame to let some of the egg white drain out without damaging the yolk.
- Butter: 2 tablespoons
- Chicken egg: 1 piece
5
Cover the pan with a lid and fry until the egg white is fully cooked, about 2.5 minutes. Season with salt and serve immediately. Usually, the window is dipped in the yolk and then the rest is eaten.
- Salt: to taste