One of our favorite restaurants in Brooklyn, and all of New York, really, is Egg in Williamsburg. We go there quite often for their amazing breakfasts. I usually get the chorizo and eggs or the wonderfully vinegary pulled pork sandwich if we’re there later in the day, but Kramer always sticks to breakfast when we venture over to Egg. He either gets the biscuits and gravy, which are fantastic (and I don’t even like biscuits and gravy, normally), or the Eggs Rothko. Neither of us had ever heard of Eggs Rothko before we ordered it at Egg, and let me tell you, this breakfast dish is something to be celebrated. It only has a few ingredients, but the outcome is phenomenal. Kramer raved about it for days after he tried it for the first time. Part of the reason that I love it is its simplicity: sweet, golden brioche bread with a hole cut out for a fried egg, all topped with Grafton cheddar cheese. These ingredients together are really a thing of wonder. Eggs are a favorite food of ours, as I’ve talked about before, and we often eat breakfast for dinner, or “brinner”, as well like to call it. I started work last week, and so as a special treat, Kramer decided to try making Eggs Rothko at home. The result was a real success! Kramer found some amazing brioche rolls at a bakery in Brooklyn, which I would have happily eaten plain for dinner. He also went over to the Bedford Cheese Shop to pick up some beautifully aged white cheddar cheese that had a nice bite to it, but was still mild enough to go with the brioche. The whole meal took only 10 minutes from start to finish, and believe me, it was a fantastic way to end the day. The bread was a wonderful vessel for soaking up the creamy egg yolk and melted cheddar cheese, and all of these elements together really dance on your tongue, so to speak. This is now my favorite breakfast to make at home; it far surpasses French toast or omelets any day. You can always use regular bread for this, as well, but if you want to make something special, I highly recommend getting your hands on some brioche. The way that the crust crackles just ever so slightly under the broiler, on top of the sweet, fluffy nature bread, is quite a treat.
Slice off the top of the brioche and then level the tops if you need to.
Using a small glass (a shot glass, in our case, cut a hole in the center of the brioche. Keep the cut-outs.
Spread butter on both sides of the brioche and on both sides of the cut-outs, as well as the flat side of the top of the brioche.
Melt 1 teaspoon of butter in a large skillet over medium heat. Using a paper towel, spread the butter around the pan to create a smooth surface, but no puddles of butter (you want to create a non-stick surface, not fry the bread in butter). Add the bread to the skillet and turn the heat up to medium-high.
Crack your eggs and place them in the centers of the brioche.
Cook the bread and egg on one side for 2 minutes, then flip and cook on the other side for another 2 minutes.
When cooked through, top the brioche with your cheese. Place in the oven under the broiler for 1-2 minutes, until the cheese is melted and bubbly.
Puncture the center of the brioche with your fork to unleash the deliciousness that is a perfectly fried egg, perfectly for dipping the sweet, cheesy brioche in. Enjoy!
- 2 pieces brioche or regular bread (I highly recommend splurging on some brioche for this)
- 1 tablespoon unsalted butter, room temperature, plus 1 teaspoon for the pan
- 2 eggs
- ½ cup White Cheddar or Gruyere cheese, grated
- Preheat your oven to its broiler setting (about 500 degrees F). If you're using brioche, slice off the "bubble" on the top (if needed) and level the top and bottom of your brioche or whatever bread you're using with a serrated knife (see photo above). Using a small glass, such as a shot glass, cut a hole in the bread. Reserve the cut-out pieces if you like, or eat them right there!
- Spread both sides of your brioche or bread with butter (about ½ tablespoon in total for each slice of bread). Heat an oven-proof skillet over medium heat and add in the teaspoon of butter. Using a paper or cloth towel, wipe away any puddles of butter from the pan so you have a thin, non-stick surface. Add in the buttered brioche or bread.
- Turn the heat up to medium-high and crack your eggs into the holes of the bread. Cook for about 2 minutes on one side, then carefully flip the bread and cook on the other side for another 2 minutes. Top with your grated cheese and place the skillet with the Eggs Rothko under the broiler for 1-2 minutes, until the cheese is melted and bubbling. Remove from the pan and plate. Serves 2.