The biggest issue with this decentralized service is that it is decentralized.

There are many names for the dish, including bullseye eggs, eggs in a frame, egg in a hole, eggs in a nest, gashouse eggs, gashouse special, gasthaus eggs, hole in one, one-eyed Jack, one-eyed Pete, one-eyed Sam, pirate’s eye, and popeye.[7][8][9][10] The name toad in the hole is sometimes used for this dish,[7] though that name more commonly refers to sausages cooked in Yorkshire pudding batter.

https://en.m.wikipedia.org/wiki/Egg_in_the_basket

The next level trick is to take the bread that was removed to make room for the eggs, and put cheese between them and crimp the edges with a fork before toasting that too

I just took the picture. But, you’re right.

Yeah, this is based on Southern California Street tacos, it was warm and very delicious

https://en.m.wikipedia.org/wiki/Crema_(dairy_product)

It’s crema fresca and avocado crema

Yes it was. It was very good.

However, all the extra effort in the preparation of the Wellington really doesn’t seem worth the result. A properly made filet steak or filet roast would be a much better use of the the meat.

For the record, I have had beef Wellington at Gordon Ramsay Steak, and I felt the same about that one too, so I don’t think that opinion has to do with the quality of my execution.

Looks great! Where did the inspiration come from. I saw Chef Jean-Pierre on YouTube make one of these, and I have wanted to do it ever since

Thank you, I always misspell it.

Honestly, it was way too bready for my taste. When I make pizza I want a much thinner crust. I think the problem with the dough from the store is that it has way too much yeast

The color is largely due to the butter I brush on the crust after it comes out of the oven.

Next time I make pizza, I’ll take pictures before and after brushing the butter on

Thank you for your kind words!

This book has taught me everything I know about pizza making. I highly recommend it.

I cheated and used store bought dough. This was the first and last time…

The colors are really eye catching. The sandwich looks delicious

grilled cheese with extra stuff in it

You just described a melt.

More info

Sadly, I didn’t get a picture. But the crust was what I was most happy with. It was crunchy, yet soft and chewy. The bottom was substantial enough to hold a whole slice by the crust alone, but it was pliable enough that the tip of the slice would droop while you held it

Jalapeno, red onion, and pepperoni. This was probably the best pizza I’ve made yet!

Jalapeno, red onion, and pepperoni (they were just large for some reason)

So, homemade dough, made with imported Italian pizza flour. I used a simple tomato sauce with salt and oregano. I par-baked the crusts, so assembly could be less rushed. Once par-baked, I coated the crust with ghee, and sprinkled smoky garlic salt on the crust. I added the remaining sauce, a layer of pecarino Romano for some extra funk, then lots of mozzarella, jalapenos, red onions, and pepperoni before finishing it in the oven. Once out, I drizzled on hot honey, chili flakes, oregano, and parmesan

In the pictured cookies, there were dark chocolate chips, and caramel chips