Sweet summer morning with my summer love

Sweet Egg in the Hole

Ingredients:

                

1 egg

1 toast

4 strawberries - minced

1tbsp butter

1 tbsp. honey

Ingredients for Tea custard

1 cup milk

2 tbsp sugar

1tbsp honey

1 tea bag

1 egg yolk

1/2 star anise (ungrated)  - you can use clove as an alternative

2 black pepper corns- Kept whole

METHODs:

Method for Tea custard (Crèmes moulèe)

Heat the milk until hot, add Star anise and two pepper corn to add flavor.

As the milk starts to heat up before adding the below ingredients take the Star anise and Pepper corns out.

Add sugar and a pinch of salt. Stir until dissolved.

Whisk the egg yolk separately until smooth. Slowly pour it into the pan while moving your spatula in an "8" manner. Continue until all the yolk has mixed in. This process is known as emulsification

Add Honey and continue stirring.

(You’ve made custard, wohoo!)

Pop in the tea bag and let it cook for a 45 sec- 1 min. Use your spoon and gentle squeeze a little while sliding the tea bag out. This will leave natural color and taste to the custard. (Do not squeeze to hard)

READYY…set aside.

Method for egg in the whole:

In a bowl beat your egg till it’s fluffy. Add the minced strawberries and one tbsp. of honey. Fold them over the other until mixed well. (Do not beat, fold them like your fold your jeans. Retain the fluffy texture)

Make a hole in the bread, by roughly squeezing the center out. Make sure to have same thickness of bread left on all ends.

In a separate sauce pan add 1tbsp of butter and let it melt

Toss your bread in and move it around on the pan for about enough seconds till the bottom changes slight color and flip it. (Don’t let it brown too much, once you add the egg it’ll take time to cook. There won’t be any flipping after which can cause the bread to burn)

Now, add your egg mix into the hole. While cooking it, use your spoon to take the excess butter on the pan and pour it onto the egg in the hole to allow it to cook well.

Add the tea custard on the corners of the bread to add extra flavor

Don't worry if you slightly burn your bread underneath even though professionally it’s not acceptable. I think the dark brown crunchy bit add to the fusion of flavor. (Yes, I burnt it a little)

Serving:

Extremely important part of every menu! Specially desserts. After a good meal, a color less and less presentable dessert is of no one’s interest. Make it so, that even the crazy eater can't resist wiping the dessert plate of.

In my dish, honey was first drizzled from top to end of the plate. Then the tea custard was added following another wavy line across of cream. Topped with sliced strawberry which was also dripped with a little cream.

Bonn Appetite!

Sweet crunching -ly yours

-A-