Chris Hodgson’s Eggs in a Nest

Serves 2

  • 6 tablespoons butter
  • 1 onion, thinly sliced
  • 2 fresh sausage patties
  • 2 slices challah bread, each cut 1-inch thick
  • Clarified butter, for brushing (can substitute regular butter, melted)
  • 2 large eggs
  • 1 potato, peeled, cut into ½-inch cubes, and set aside in cold water
  • ¼ cup chicken stock
  • 1 teaspoon minced garlic
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh chives, for garnish

In a nonstick sauté pan, melt 4 tablespoons of the butter over medium heat. Add the onion and let cook down in the pan until lightly browned and caramelized, about 4–5 minutes, stirring occasionally. Remove from the heat and set aside.

Wipe out the sauté pan and set over medium heat. Flatten the sausage patties and add to the pan. Cook in the patties’ own rendered fat until browned and cooked through, about 3 minutes per side. Set aside and keep warm.

Remove the center of each challah slice with a round 3-inch cookie cutter or an Old Fashioned rocks glass. Toast the round centers in a toaster until light brown on both sides. Brush one side with the clarified butter. Set aside.

Brush the hollowed-out challah slices with clarified butter on both sides. Place in a nonstick sauté pan over medium heat. Carefully crack 1 egg into the center of each slice. When the egg whites are firm, but yolks are still uncooked, and the bread is lightly toasted, about 2–3 minutes, carefully turn each bread slice over in the pan, using a wide spatula. Brown on the other side for about 1 minute, but do not overcook the egg. The yolks should remain soft. Remove from the heat and set aside to keep warm.

Drain and pat the potato cubes dry with a paper towel. Melt 1 tablespoon of the butter in a sauté pan over medium heat. Add the potato cubes and cook until brown on all sides, about 4–5 minutes. Add the chicken stock, the remaining 1 tablespoon butter, 1 tablespoon caramelized onion (reserve the remainder for another use), garlic, salt, and pepper. Cook until the liquid is gone and the mixture is dry, about 3–4 minutes.

Evenly place a mound of the potato hash in the center of 2 plates. Lean 1 slice of egg bread against each mound of hash, then lean a plain toasted bread round and a sausage patty against each egg bread. Garnish with the chives and serve immediately.