This bread pudding, breakfast casserole is a nice dish for a holiday breakfast or brunch. Especially if you’re having company in town. Cubing a loaf of French bread into a casserole pan, mixing in eggs, blueberries and cream cheese, letting it set overnight in the refrigerator, it’s easily baked the next morning for an indulgent breakfast. Let’s read more about its story.
So tell me, are you a dipper or a smasher?
It seems there’s been a small revival of Dippy Eggs, and my friend Vickie in Montana is responsible. She recently went to California to stay with her Grandson for a week and posted a great piece about their daily breakfast, Mad Dippy Eggs. You can take a look at that post HERE.
Then Larry over at Big Dude’s Ramblings chimed in with his offering of Dippy Eggs. You can review Dippy Eggs ala Larry HERE.
I’ve never made Dippy Eggs, but I have enjoyed lots of Smashy Eggs. It’s somewhat the same concept. I just gently smash, which is not to be confused with mashing.
Dictionary.com tell us the definition of mash is: To reduce to a soft pulpy mass as by beating.
They go on to tell us the definition of smash is: to break to pieces from a violent blow or collision, to dash with a shattering or crushing force or with great violence; crash.
Ok folks, just cut out all the violence and noise and you’ve got a gentle smash. Let’s take a look:
As with Dippy Eggs, the key to this dish is a perfectly cooked sunny side up egg. To achieve this, I so gently flip the egg over for a few seconds at just the right time. And by the way, I use butter to cook the egg.
Clockwise from upper left:
- This egg is at just the right flipping time, almost free of any runny white part and the yolk still very runny.
- The egg after it’s been flipped for only just about 5 seconds.
- Pre-smash, next to a buttered piece of toast. Look at that egg, it’s perfect.
- Gently smashed, a bite full placed on the toast and ready for a creamy-eggie-toastie yum.
Smashy or Dippy.
It’s What’s for Breakfast.