The Bed-Stuy Campaign Against Hunger depends on volunteers to help run our supermarket style food pantry, to pack the trucks for our mobile pantries in Coney Island and Far Rockaway, to maintain our urban farm, and to facilitate our community nutrition programs. All told, they contribute about 1,500 hours of community service every month! We wouldn’t be able to achieve nearly as much without their enormous and admirable commitment to our organization.
We met several new volunteers at a recruitment event where we gave away a few eggs from the BSCAH chicken coop. One volunteer took her egg home and made this recipe for a stellar egg-in-a-hole. We think that she deserves star status for getting involved! If you’d like to give back, contact us at firstname.lastname@example.org or 718-773-3551 x115.
1 slice whole wheat bread
1 tablespoon butter
Salt and black pepper, to taste
Cut a 2-inch hole in the center of the bread, using a knife or a cookie cutter in your favorite shape. Melt 2 teaspoons of butter in a small nonstick skillet over medium heat. Place the slice of bread in the skillet and toast lightly, about 1 minute. Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes. Add the remaining butter as needed to brown the toast. Flip the egg, season with salt and pepper. Cook another 2 minutes for a runny yolk, or slightly longer for a set egg. Serve with a mixed green salad or fruit salad, and you’ll have a balanced, healthy meal incorporating whole grains, lean protein, and fresh produce.