Breakfasts were usually served buffet style, so it was necessary to create a “basket” for poached eggs to sit in, so that they could be easily lifted and protected from hardening too quickly from the heat of the hot plate. Fried bread is a must for any English breakfast. A slice of bread is dropped into the bacon grease and reheated until golden and crispy. This dish is a meal in itself when you place chopped crispy bacon in the bottom of the bread before placing the egg on top and a spoonful of hollandaise over the egg.
1 loaf dense white bread, not sliced
4 cups vegetable oil, for frying
1 quart boiling water
1 tablespoon white wine vinegar
1 teaspoon salt
4 eggs
1 tablespoon chopped chives
1. Trim the crusts off the loaf, and cut the bread into four, 2-inch-thick slices. Reserve any leftover bread and crusts for bread crumbs. Using cookie cutters, cut a 2½-inch circle out of each thick slice. Then with a 2-inch cutter, cut three-fourths of the way down into the 2½-inch bread circle, but be careful not to cut all the way through. (This will be the “cup” for the egg.) Heat the vegetable oil to 350 degrees and drop in the bread “croûtes.” Fry until golden on all sides, and remove the croûtes to a plate and paper towel; keep warm.
2. In a large pan, bring the water to a rolling boil and add the vinegar and salt. Carefully crack the eggs into the boiling water, or if you would prefer, crack the eggs into a teacup one at a time and tip into the water. Swish the water so that the eggs do not stick to the bottom of the pan and boil the eggs for about 4 minutes. While the eggs are cooking, carefully remove the center disk of each croûte, leaving a “basket” in the center.
3. Using a slotted spoon lift the eggs out of the water, and place one in the center of each croûte. Sprinkle with the chives to serve.
MAKES 4 SERVINGS