Faux Bialy Breakfast

homemade bialy

Sometimes you just crave a nice buttery-and-oniony bialy, like the kind they sell at good New York City delis and some NJ bagel shops. I haven't seen a bialy around in the longest time, but this morning I had Bialy on the Brain so I did my best to recreate this lovely breakfast food using what I had around. I thought they turned out pretty well!

Ingredients:

Half a baguette; mine was from Panera Bread

1/2 cup finely diced onion

Half a stick butter

2 eggs

salt and pepper to taste

Instructions:

Heat your oven to about 450 degrees and take your stick of butter out to thaw for easy spreading. While the oven is warming up, slice your baguette longways down the center and then into single-serving-sized wedges. Mash up the doughy middle of the bread just a bit so you can spread the butter and onions on easily later.

When oven reaches desired temperature, place bread pieces face-down in the hot oven for maybe 3 minutes, just to get them a bit toasty. Remove and set aside.

Chop your onions if you haven't already. On each piece of slightly toasted bread, sprinkle a bit of onion and then spread the butter over the top. You can add salt if you used sweet *unsalted butter, but mine was already salted so I didn't have to.

Place your buttered bread pieces on a tin-foil covered cookie sheet and bake at 450 degrees for maybe five minutes. Check for desired doneness. If you like yours more browned, return them to the oven for a few more minutes. Do not leave the general area, as things toast quickly in the oven!

At some point you also want to boil up some eggs. Bring a saucepan of water to boil on high heat. To the boiling water, add the 2 eggs. Let boil for 2 to 3 minutes (less for smaller eggs, more for large), then remove from stove. Run cold water over the eggs to get them to stop cooking.

The one slight issue with makeshift bialies is that the bread cooks faster than the onions do. So if you like your onions to be really brown, you might try carmelizing them in a pan of butter beforehand. I didn't, and mine turned out just fine.

Crack eggs and remove yummy, goopy whites and yolks into a dish. Sprinkle with salt and pepper to taste. Add a few slices of your "Faux Bialy Toast" to the dish.

Yumm!

Submitted by:

Dina Giolitto
http://wordfeeder.com

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