Many of you have noticed a theme among our cool weather posts – the cast-iron skillet is typically the cooking method of choice. We adore our 4 cast-iron skillets – one large 10-inch, 2 smaller 8-inch and 1 mini skillet (which is the perfect size for a brownie for 2). And we now have one of our precious skillets at the Cape house because as of this weekend have a working stove (no counter top or sink yet) and that has made cooking a tad bit easier. We love our skillets because they require little oil (if any), they are seasoned perfectly and they create an amazing crust on whatever we are cooking - cornbread, beets, Brussels sprouts, baked brie, cauliflower steaks, beets, brownies and in this case: Man in the Moon Eggs.
This month’s Recipe ReDux theme is Treasured Cookware. Our cast-iron skillets are just that. We continue to convince friends and family to make the small (in some cases $5 small) investment in a skillet. And some received them this year as gifts. Since we are in the midst of renovation, that’s the only piece of real essential cookware that has made the journey with us to the Cape thus far.
There are many other treasured pieces of cookware and serving ware that have been passed down from our relatives that are lining special shelves of our Charlestown apartment. You’ll see those as time goes on.
Since we are sharing treasures from the past, it seems fitting to share one simple “comfort food” that my mom used to make for me and my two younger sisters all the time on the weekends for brunch when we lived in Cincinnati – Man in the Moon Eggs. We loved them and I haven’t had them in probably 25 years. Until this weekend. We made them on the stove-top in our cast-iron skillet. Adrian had never had them before, so it was fun to make this for him. Brought me back to being about this old:
Here’s how to make them:
Man in the Moon Eggs
Time: 5 minutes
- 2 slices whole-grain bread
- 2 large eggs
Directions: heat skillet over medium high heat (since skillet handle gets very hot, always use a potholder or towel to handle). Add a small amount of olive oil to skillet and swirl. Cut a small circle out of each slice of bread (or heart), reserve. When skillet is hot add slices of bread, including cut out circles and toast about 1 minute then flip. Crack one egg into each bread hole. Let cook until egg starts to set then flip. Cook until desired doneness – we like our yolks runny, so you can dip the toasted circle in it. Remove from heat, salt and pepper to taste and enjoy.
Here are links to some other favorite cast-iron skillet recipes that we’ve featured:
- Tomato Stuffed Mushrooms with Parmesan
- Pears Stuffed with Blue Cheese Over Spinach Salad
- Skillet Cornbread
- Millet with Roasted Tomatoes, Baby Kale and Walnuts
- Roasted Fennel, Tomatoes and White Beans
- Baked Brie with Pumpkin Butter and Walnuts
- Cauliflower Steaks
- Roasted Beets
Be sure to visit these Recipe ReDux blogger’s sites for their Treasured Cookware stories & recipes: