Showing posts with label brunch. Show all posts
Showing posts with label brunch. Show all posts
There’s something timeless about a good Egg in the Hole breakfast—simple, comforting, and loved in kitchens all over the world. Also known as Egg with a Hat or Gashouse Egg, this humble classic is pure childhood nostalgia wrapped in buttery, golden toast . My James Cagney Eggs take that familiar favourite and give it a playful grown‑up twist: a touch of garlic powder and a pinch of chili flakes for a subtle “gangster” kick that transforms the whole experience beautifully!
With crisp artisanal bread, a perfectly runny yolk, and that charming little toasted “hat,” this dish proves that comfort food doesn’t need to be complicated to feel special . Whether you’re making a hearty breakfast or a simple supper, James Cagney Eggs bring delight to the table every single time.
This is really such a simple dish, and lives in many places. A simple and filling dish that pleases people on many levels. Essentially it is fried egg toast . . . the unsophisticated sister of French toast . . . or the country cousin to that old city mouse.
As simple as it is however, it is also capable of bringing delight to those who sit down to enjoy its pleasures. I like to dress it up a bit . . . sophisticate it a little . . . with a few tasty additions.
Perhaps that is what makes this the "gangster" cousin of Egg in a Hole. It is just a simple addition of some garlic powder and some hot chili flakes. It brings a chef's kiss of extra deliciousness to the table. You get a nice slice of fried bread, with a tasty runny egg fried into the middle of it and that toasty buttery round of fried bread that you can slip on top like a cute little hat, with an extra bit of something special.
No wonder children love it so much . . . and with these simple additions grown ups can fall in love with it all over again. Of course . . . the use of a great Artisanal loaf also helps to up-date/grow it up as well.
That buttery crisp bread . . . the slight whiff and taste of the garlic . . . the heat from the chili flakes . . . maybe even a splash of hot sauce. Oh boy but this makes for one very delicious dish that I hope you will enjoy as much as I do! Don't forget some crisp bacon or sausage on the side!
INGREDIENTS NEEDED
TO MAKE
JAMES CAGNEY EGGS
Simple ingredients done well. That is always my promise to you.
- 1 slice good artisanal bread, sliced about 1 inch thick
- softened butter to spread
- 1 large egg
- fine sea salt, freshly ground black pepper, garlic powder to taste
- a pinch of crushed red chili flakes
NOTES ON INGREDIENTS
- Make sure you use a nice sturdy slice of bread. You can use white, or whole wheat or even a granary bread. The important thing is that it is fresh and sturdy enough to hold the egg.
- I use salted butter. That is the only butter I keep in my house.
- I buy my eggs locally at a chicken farm. They are fresh and organic and free range which is important to me.
- The amount of seasonings and chili flakes will vary according to personal taste.
HOW TO MAKE JAMES CAGNEY EGGS
It may seem fairly simple to some, but there may be a few who will benefit from a few extra tips, especially if they are new to cooking.
- Butter your slice of bread on both sides with the softened butter. (Make sure you spread it right to the edges in a nice even layer.)
- Using a sharp 2 inch round cutter, stamp out a hole in the centre. Reserve the hole for a bit later. (I find the round metal biscuit cutters work perfectly for this.)
- Heat a non-stick skillet with a heavy bottom over medium-high heat. (A heavy bottom holds the heat well and aids in browning evenly.)
- Lay the slice of bread in the skillet and add a tiny knob of butter into the hole in the centre. Once it begins to foam, crack the egg into the hole, taking care not to break the yolk.(The butter foaming tells you that it is the right temperature. Take care not to let it burn.)
- Sprinkle lightly with salt, pepper, garlic powder and chili. Leave to cook for a few minutes. (Use your own judgement when it comes to amounts. If you like a lot of heat and spice you can add more chili flakes.)
- Flip over carefully when the egg has begun to set and the bread has turned golden-brown. (On the bottom, golden brown on the bottom. I use a wide spatula to do this.)
- Add the bread hole to the pan. Season all with more sea salt, pepper, garlic powder and crushed red chili. (Again use only as much as you think you can tolerate.)
- Continue to cook until golden on the other side, taking care not to over cook the egg. You want it to still be runny. It will only take a few minutes. Also flip the bread hole over when it has browned and brown the other side. (If you like hard set eggs, obviously you can leave it for longer.)
- Serve the egg toast accompanied with the toasted bread hole placed slightly ajar on top. (This makes for a pretty presentation.) Delicious!
Did you know that if you heat your plates for serving, your food will stay hot for longer?
FREQUENTLY ASKED QUESTIONS
WHY ARE THESE CALLED JAMES CAGNEY EGGS?
The name comes from the little kick of garlic powder and chili flakes, which give the dish a playful “gangster” edge — a nod to James Cagney’s iconic tough‑guy roles.
WHAT KIND OF BREAD WORKS BEST?
A good artisanal loaf, especially sourdough, adds great flavour and structure. Its sturdy texture helps the bread crisp beautifully while holding the egg in place.
CAN I USE FRESH GARLIC INSTEAD OF GARLIC POWDER?
You can, but garlic powder is recommended because fresh garlic burns easily and becomes bitter. The powdered version gives a gentle flavour without the risk of scorching.
HOW DO I KEEP THE EGG RUNNY?
The trick is timing — cook just until the egg begins to set before flipping, then finish briefly on the second side. Overcooking will firm the yolk, so keep an eye on it.
CAN I MAKE THIS FOR MORE THAN ONE PERSON?
Yes! Simply multiply the ingredients. You only need one slice of bread and one egg per person, making it easy to scale up for a family breakfast or brunch.
WHAT CAN I SERVE WITH JAMES CAGNEY EGGS?
They’re lovely on their own, but crisp bacon or grilled sausage go very well with them. You can also turn them into a simple supper by adding a few rashers of bacon and a fresh salad on the side.
ARE THESE KID-FRIENDLY?
Absolutely — children love the fun “egg in a hole” presentation. If serving little ones, simply omit the chili flakes and garlic for a gentler flavour.
CAN THIS BE MADE WITH GLUTEN FREE BREAD?
Yes! Readers have shared that gluten‑free bread works well, especially when toasted, since the texture becomes similar to regular toasted bread.
SAFETY WHEN CHOOSING AND USING EGGS
Great tasting egg dishes and safe to eat egg dishes depend on buying and using eggs in fresh and top condition. Here are a few guidelines to follow.
- Purchase clean, fresh eggs, from refrigerated cases, and reputable sources.
- When you bring them home, refrigerate eggs promptly, with the large ends up.
- For best quality, use your eggs within one week or purchase. They will be safe to eat for up to five weeks after purchase in most cases.
- Discard any eggs that are broken or cracked. They may have been contaminated with harmful bacteria called salmonella.
- Serve hot egg dishes right away.
- Refrigerate chilled egg dishes immediately after mixing and keep them refrigerated until you are ready to serve them.
- Chill leftover or make-ahead dishes using eggs promptly.
- Using uncooked eggs or slightly cooked egg (as in a Caesar salad dressing) may be harmful to the very young or the elderly. Use caution in these instances.
A FEW OTHER EGG RECIPES YOU MIGHT ENJOY
Eggs are something we eat frequently. They are delicious and economical. Here are a few other delicious ways to prepare them which helps to keep them from being monotonous!
SIMPLE BAKED EGGS - These Simple Baked Eggs are the very definition of effortless comfort—creamy, tender whites, perfectly runny golden yolks, and a rich, savory topping that feels wonderfully indulgent despite the minimal effort. With just a handful of everyday ingredients and a quick ten‑minute bake, you get a dish that looks gourmet, tastes heavenly, and suits any moment of the day—breakfast, brunch, lunch, or a light supper. Adaptable, unfussy, and always satisfying, this is one of those simple recipes that proves how spectacular “easy” can be.
BREAKFAST FOR DINNER CIABATTA SANDWICHES - Everything we love about simple comfort food—crisp, warm ciabatta, smoky paprika‑kissed eggs, melty cheddar, and juicy ripe tomatoes coming together in a way that feels both hearty and wonderfully easy. With just a handful of everyday ingredients and minutes of cooking, you get a sandwich that tastes indulgent, feels cozy, and works beautifully for brunch, lunch, or a quick supper. It’s everyday cooking at its best: unfussy, flavour‑forward, and endlessly satisfying.
Pin this delicious recipe to your Breakfast, Brunch, Eggs, or Cooking for One Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: one serving
James Cagney Eggs
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
A delicious recipe of an old childhood favourite, amped up with adult flavours! This can easily be multiplied to make as many servings as you like.
Ingredients
- 1 slice good artisanal bread, sliced about 1 inch thick
- softened butter to spread
- 1 large egg
- fine sea salt, freshly ground black pepper, garlic powder to taste
- a pinch of crushed red chili flakes
Instructions
- Butter your slice of bread on both sides with the softened butter.
- Using a sharp 2 inch round cutter, stamp out a hole in the centre. Reserve the hole for a bit later.
- Heat a non-stick skillet with a heavy bottom over medium-high heat.
- Lay the slice of bread in the skillet and add a tiny knob of butter into the hole in the centre. Once it begins to foam, crack the egg into the hole, taking care not to break the yolk.
- Sprinkle lightly with salt, pepper, garlic powder and chili. Leave to cook for a few minutes.
- Flip over carefully when the egg has begun to set and the bread has turned golden-brown.
- Add the bread hole to the pan. Season all with more sea salt, pepper, garlic powder and crushed red chili.
- Continue to cook until golden on the other side, taking care not to over cook the egg. You want it to still be runny. It will only take a few minutes. Also flip the bread hole over when it has browned and brown the other side.
- Serve the egg toast accompanied with the toasted bread hole placed slightly ajar on top. Delicious!
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If you love starting the day with something simple, cozy, and a little bit nostalgic, this Vanilla Breakfast Cornbread is the kind of bake that makes mornings feel softer. Lightly sweet, tender‑crumbed, and infused with warm vanilla, it’s a quick bread that comes together effortlessly and pairs perfectly with butter, jam, or a drizzle of syrup. Whether you enjoy it fresh from the oven or tuck a slice into your breakfast routine, this cornbread brings a touch of homemade comfort to the start of your day.
I adapted this recipe I am showing you today from a book I have had for a very long time entitled Bread for Breakfast, by Beth Hensperger. It is one of my favorite books when it comes to picking out special bakes for breakfast for when you have the whole family around, the holidays or just when you want to have something a little bit special and different for breakfast or brunch. Breads like this delicious Vanilla Breakfast Cornbread recipe!
I love, LOVE cornbread and had never thought of making a vanilla baked one. Boy was I ever missing out! This is utterly fantastic! It looks really simple . . . but don't let how simple it looks fool you into thinking this isn't special. Delicious doesn't need to be complicated or pretty!
It also goes together really, really quickly. It does take about 40 to 45 minutes in the oven, but if you get up a bit before everyone else and have gone to trouble of mixing the dry ingredients together in a bowl the night before, all you really need to do on the morning is heat the oven, beat together the wet and then mix them into the dry.
By the time everyone else wakes up they will be slavering after that delicious smell of vanilla which has been wafting down the hall or up the stairs to their rooms! Boy oh boy, does this smell good when it is baking!
It is moist and delicious and served warm, cut into squares or wedges and slathered with butter it is pure bliss . . . I like to serve some fruit on the side. Today it was peaches. But you could serve whatever fruit you have, or even bake some berries into the cornbread if you wished.
INGREDIENTS NEEDED
TO MAKE
VANILLA BREAKFAST CORNBREAD
There is nothing really out of the ordinary here. Simple everyday baking cupboard ingredients.
- 1 cup (170g) cornmeal
- 1 cup (125g)all-purpose plain flour
- 3/4 cup (98g) of icing sugar, sifted
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 1 1/4 cups (250ml) buttermilk
- 1 TBS pure vanilla extract
- 6 TBS unsalted butter melted and cooled
.JPG "Vanilla Breakfast Cornbread")
If you are in the U.K. and cannot find cornmeal, you can use fine polenta. It will work the same. Don't use self-rising cornmeal if you are in the U.S.A. Use plain yellow cornmeal.
Icing sugar is also known as confectioner's sugar or powdered sugar. You can run granulated sugar through a food processor to grind it really fine to use if that is all you have.
If you don't have buttermilk, you can make a great substitute in one of two ways. You can stir together equal parts of whole yogurt and whole milk to combine, or you can add a TBS of lemon juice or white vinegar to a cup and then fill it up with whole milk to the measure. In both cases leave the mixture to clabber for five minutes before using.
It is okay to use salted butter and cut back on the salt in the recipe. I do that all the time as I only keep salted butter in my house.
HOW TO MAKE
VANILLA BREAKFAST CORNBREAD
This really is a very simple quick bread to make. We love it.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch round spring form pan or an 8 inch square pan. Set aside. (There is no need to dust with flour if you butter it well.)
- Whisk the cornmeal, flour, sugar, salt, baking powder, salt and soda together in a bowl. (I use a wire whisk for this.)
- Beat together the eggs, buttermilk, vanilla, and melted butter. (Again I use a wire whisk.)
- Make a well in the center of the dry ingredients. Add the wet and stir until ingredients are thoroughly blended. Take care not to overmix. (It is perfectly okay and actually best to have a few lumps in the batter. Just make sure there are not large dry streaks.)
- Pour into the prepared pan.
- Bake in the preheated oven on the center rack for 40 to 45 minutes or until golden around the edges. A toothpick inserted in the center should come out lean. (It should also spring back when lightly touched on top.)
- Let stand for 15 minutes before cutting into squares or wedges to serve. (I like to serve mine warm with lashings of butter and fruit!)
.JPG "Vanilla Breakfast Cornbread")
HINTS AND TIPS
FOR QUICK BREAD SUCCESS
If you follow my hints and tips there is no reason why you can't bake a really great quick bread successfully!
1. Make sure all of your ingredients are at room temperature unless otherwise specified.
2. Use the best quality ingredients that you can afford and at your disposal.
3. Whisk all of the dry ingredients together in one bowl and your wet ingredients together in another bowl/beaker before combining together.
4. Combine the wet and dry ingredients together quickly and do not over mix. They need only be combined until the dry ingredients are evenly moistened without any large pockets or streaks of dry ingredients.
5. Do not over combine the dough. A light hand is preferable. A few lumps are perfectly okay and quite acceptable. Over combining yields a tougher bake.
6. Spoon into your baking pan/tin and pop into the oven as soon as possible after combining in order to gain the maximum lift from the leavening used.
FREQUENTLY ASKED QUESTIONS
WHAT IS CORNMEAL?
Cornmeal is a coarse flour or light meal ground from dried corn or maize. It comes in a variety of grinds from coarse to fine. It also comes in white, yellow and even blue. For this recipe today I recommend using the fine grind cornmeal, which is very similar to polenta.
CAN I USE SELF-RAISING FLOUR?
I do not recommend using self raising flour for this recipe as the measurements of leavening will be totally off and you will not get a great end result.
CAN I USE WHITE GRANULATED SUGAR?
I suppose you can, but you risk having a granular finish to the bread. If all you have is granulated sugar, you can blitz it for a bit in a food processor to make it finer.
HOW TO STORE LEFTOVERS?
Store any leftovers in an airtight container at room temperature and use within a couple of days. It is best on day one. Leftovers can be reheated in the microwave for about 10 to 15 seconds.
CAN THIS BE FROZEN?
Yes, you can certainly freeze this bread. Wrap tightly in cling film, and then a layer of foil. Label and date and pop into the freezer for up to three months.
.JPG "Vanilla Breakfast Cornbread")
A FEW MORE
CORNBREAD RECIPES TO ENJOY
Cornbread is absolutely one of my favorite things. Here are a few more delicious cornbread recipes that I really enjoy!
BUTTER PECAN CORNBREAD - This Butter Pecan Cornbread is a rich, tender twist on a classic favorite. Made with toasted pecans, creamy buttermilk, and a hint of brown sugar, it delivers the perfect balance of sweet and savory in every bite. Baked until light. fluffy and golden brown, this easy cornbread recipe is ideal for holiday dinners, cozy weeknight meals, or as a standout side for soups and stews. Whether served warm with honey on its own or alongside a family meal, it’s a comforting bake that’s sure to impress.
MAPLE CORNBREAD WITH CINNAMON & RAISINS - Sweetened naturally with maple syrup, speckled with juicy raisins, and kissed with cozy spices, it’s a simple quick bread that feels like a hug from the oven. Whether you enjoy it warm with butter, alongside a hearty breakfast, or as an afternoon treat with tea, this cornbread brings together all the flavors that make any time a special time.
Pin this recipe to your Breakfast, Brunch or Bread Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Makes one 8-inch round or square cake
Vanilla Breakfast Cornbread
Prep time: 10 MinCook time: 45 MinInactive time: 15 MinTotal time: 1 H & 10 M
Sweet and moist, redolent of Vanilla with a lovely grainy texture. Feel free to add blueberries, blackberries or raspberries to this. Excellent served warm with cold butter and fresh fruit.
Ingredients
- 1 cup (170g) cornmeal
- 1 cup (125g)all-purpose plain flour
- 3/4 cup (98g) of icing sugar, sifted
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 1 1/4 cups (250ml) buttermilk
- 1 TBS pure vanilla extract
- 6 TBS unsalted butter melted and cooled
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch round spring form pan or an 8 inch square pan. Set aside.
- Whisk the cornmeal, flour, sugar, salt, baking powder, salt and soda together in a bowl.
- Beat together the eggs, buttermilk, vanilla, and melted butter.
- Make a well in the center of the dry ingredients. Add the wet and stir until ingredients are thoroughly blended. Take care not to overmix.
- Pour into the prepared pan.
- Bake in the preheated oven on the center rack for 40 to 45 minutes or until golden around the edges. A toothpick inserted in the center should come out lean.
- Let stand for 15 minutes before cutting into squares or wedges to serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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