Eggstruck

I have watched and enjoyed the movie “Moonstruck” since I was a Sophomore in Junior High in 1987. I went on a platonic movie date with a friend, but the movie we went to see was rated R and we couldn’t get a ticket. I honestly don’t remember what movie we wanted to see, but I know we had no idea it was rated R or that we wouldn’t be able to get in to see it. Because I loathe public humiliation, and could not just walk away in shame in front of all the people in line behind us, ticketless, I picked the first PG rated movie I saw on the movie list and bought those tickets instead…the movie? “Moonstruck”, of course. And I LOVED it and have watched it dozens of times since. Then, when I met my BF 9 years ago, I discovered he loved the movie as well, and we watch it probably every other time we are together. It’s a thing now.

Every time I watch the movie, and it gets to the scene where Rose Castorini (Olympia Dukakis) is making breakfast for her daughter, Loretta (Cher), I always comment that the dish she is making looks so delicious…some kind of egg in bread dish. I finally looked it up this year, Googling “Moonstruck Breakfast Recipe” and found out it was called, among other things, “Egg in a Hole,” made with roasted red peppers, eggs, bread, and butter. As a person who loves both Moonstruck and sunny side up/over-easy, yolky eggs, I knew I had to have the dish as soon as I could eat solid foods again. In preparation of the event, Jeffrey got us a jar of roasted red peppers and some gluten free Rye(ish) Bread.

Well, this weekend, after my first superdose of Remicade on Friday, I began re-introducing solid foods. The first couple of days I felt a little sluggish and bloated as my body readjusted to the non-liquid food but, by this morning, I was feeling completely normal and decided I could wait no longer. So, we made the dish. It was so simple.

First, we rinsed off the roasted red peppers, patted them dry, and diced them up.

Then, we added some butter to the frying pan and heated until it was just beginning to brown around the edges.

Next, we put the peppers in the heated butter, seasoned with salt & pepper, and sautéed them for about 3 minutes.

Then, we used a 2 oz shot glass to cut a hole in the center of each piece of bread.

We scooted the peppers to the far edge of the pan, added more butter, and fried the bread for about 3 minutes.

Next, we flipped the bread and carefully poured an egg into the open center of each slice. (And cooked the two cut-out round pieces, too, because we don’t waste food!)

We lidded the pan and cooked until a white film formed over the egg yolk, then quickly and carefully moved the egg toast to the plate and topped with peppers. We served with bacon, coffee, and OJ. (It would’ve been Mimosas, but we had stuff to do today, and Mimosas in the morning = napping on the couch by Noon for me.)

Verdict: This was absolutely DELICIOUS and I can’t believe we waited so long to try it. Next time, I will sauté the peppers and toast a little less, and maybe add some garlic because, well, GARLIC! But this dish will definitely be a staple in our house on weekends, going forward.

Have you ever had this dish? Did/do you like it? If so, do you make it any differently?

What do you know it as?

If you haven’t tried it, and like the ingredients, will you try it?

Let me know in the comments.

Stay safe, everyone.

8 thoughts on “Eggstruck

  1. I LOVE it when cher slaps nicolas cage and yells “SNAP OUTTA IT!” plus all the NYC scenery. cher deserved her oscar.

    the only way I eat eggs is scrambled, so I won’t be trying this dish. but I have heard of it. and I see your green lantern coffee mug!

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  2. I learned about a variation of this dish from a family I babysat for when I was in college in the ’80s. Didn’t use any vegetables in the recipe, just bread, butter, and egg. We make it occasionally. I especially like it with 12 grain seeded bread we get from Walmart, and I spread a small amount of brown mustard on the toast when it’s finished. Sometimes I sprinkle Parmesan cheese on the finished product. The roasted red peppers look like a tasty addition. Also, yes to the garlic!

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  3. I’ve never had it, but I’d suggest using two separate pans if you’re good at multitasking. When I do my veggie omelets, I do the omelet in a 10″ pan and use a 7″ pan on another burner to sauté the veggies. That’s the first thing I thought of when I saw you using the same pan for everything.

    I may have to try making that someday.

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