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We call them Gypsy Eggs. What do you call them?

When I was a little girl, my mom and dad used to cut a hole in the middle of a piece of toast and then fry in egg in the middle. We called them Gypsy Eggs. What did you call them?

And as long as we're at it, what were your family's names for other meals that you found out, only later when you were older, were actually called something else?

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  1. Eggs in a Hole. Any more imaginative name for that dish escaped my parent's notice.

    My mom made a Saturday lunch dish consisting of a white sauce combined with either tuna, salmon or shrimp and canned peas on toast or sometimes on saltine crackers; she called it (fill in protein name) Wiggle. I guess she called it that to get us to eat it when we were 5, 4 and 3, but she was still calling it that when we were 17,16 and 15.

    4 Replies
    1. re: bushwickgirl

      Wiggle is a New England thing. Your mom didn't invent it. It's also done with asparagus instead of canned peas, and rice instead of toast.

      1. re: chowfox

        It's a Depression/WWII ration meal, IMO--My mom came to California in the 20's straight from London, and we ate it on Sundays after our day at the beach when everbody was pooped and just needed a bite.

        Cream of Mushroom soup, milk, can of tuna, frozen peas, on toasted bread. A day in the fresh air had whet our appetites, it sure tasted good.

        1. re: chowfox

          Oh, I didn't think she invented it at all, and since my parents were Depression era and are from New England, although we didn't live there for long when I was growing up, I'm sure that's where she had the dish, most likely as a child or older. I doubt whether my mom invented any dish.

          We never had it with rice or canned asparagus, though.

      2. I have heard them called Toad in the Hole, but they are nothing like a true Toad in the Hole.

        2 Replies
        1. re: ChrisOC

          Another vote for "Toad in the Hole", which is what my mom called them, although the true "Toad in a Hole" involves a sausage rather than just an egg.

          1. re: Breezychow

            Mmm...not quite. Toad in the Hole is sausages baked in a Yorkshire Pudding batter.

        2. Also referred to as "one eyed johnnies".

          No.. I have no idea how that name came about.

          I bet they enjoyed a revival after the movie "V for Vendetta" came out.

            1. re: chowfox

              Question on these........after you drop the egg on and in the toast and it cooks some, do you turn it over? or is it done like sunnyside up eggs?I think my hubby would love this.
              Thanks

              1. re: Nanzi

                Yes (although there's really no rule book to adhere to). I favor sliced challah with butter on both sides, to get a nice brown toasting.

                1. re: ferret

                  We always used a good Jewish rye.

                2. re: Nanzi

                  I butter the bread and put it on the griddle, after first side is brown, turn and then put the egg in the middle. After that has good a sufficient amount of time, I give it another flip. Not long on second side which is the reason for grilling that side first

                  1. re: Nanzi

                    I would say you really need to experiment a bit. Butter the bread on both sides first. Some people like to lightly toast beforehand, but I don't. A lot depends on how thick the bread is to begin with as well as how big the egg is. As you stand watching the egg cook you can see the white start to solidify. I usually flip at least once onto the yolk side and check after a minute by flipping back. I think you should take the preference of the person you are cooking for into account. Make sure you also cook the buttered cut out piece of bread at the same time and serve alongside the toast and egg. If the yolk is served runny then you can dip the bread in it.

                  2. re: chowfox

                    Midwesterner here. Mom called them Eggs in Baskets. I'm sure I could find a reference to their name in my 50s Betty Crocker Picture Cookbook.

                    Cut out piece was also toasted, served on top of the finished product and used to sop up the yolk. We usually had crispy bacon as a side.

                    1. re: Dee S

                      we also call them eggs in baskets. no bacon for us, though.

                  3. My grandmother called them "one-eyed Egyptians"!

                    Goulash and scrapple both referred to something unrecognizable as such to anyone else -- the first to a concoction of hamburger, tomato sauce, and macaroni, and the second to a mixture of fried potatoes, bacon or sausage, and scrambled eggs.

                    15 Replies
                    1. re: LauraGrace

                      The hamburger, tomato and Macaroni I have heard called "Chop Suey." Scrapple in Philadelphia refers to a block formed from various meat byproducts. It is then sliced and fried as sort of a breakfast sausage. I can't remember what the egg in toast hole was called but I think I heard about it first in Boston.

                      1. re: jcmods

                        Yes, and imagine my horror when I found that out about "real" scrapple! :D

                        1. re: LauraGrace

                          Horror? The only horror would be if "real" scrapple didn't exist! The meat pieces are bound with cornmeal (usually) and heavily spiced. Pan fried, with a little ketchup . . . yum.

                        2. re: jcmods

                          For some reason my French-Canadian grandmother called Shepherd's Pie "porte chinoise" which translated means Chinese door.

                          We always called the hamburger/ tomato/ macaroni mixture "American Chop Suey"

                          Egg in toast was called "Egg in a basket."

                          1. re: LoBrauHouseFrau

                            Shepherd's pie (or cottage pie) is called Pâté Chinois in Quebec (not porte). Chinese pie.

                            1. re: Sooeygun

                              Oops, my mistake. Thank you for clearing that up! :)

                            2. re: LoBrauHouseFrau

                              Yes, American Chop Suey at my house in New England, too.

                            3. re: jcmods

                              My dad made hamburger, chopped tomatoes, macaroni and canned corn and called it Hungry Man's Supper. He was convinced he invented both the dish and the name!

                            4. re: LauraGrace

                              Our family's "goulash" was chopped bacon, then hamburger, then canned kidney beans, finished in a sauce of cream of tomato soup. I adored it, especially when it was served on egg noodles. I had forgotten about it until my then-girlfriend and I stopped by my uncle and aunt's house in San Bernardino on our way to Tennessee, and Aunt Jackie made that as a family treat. Almost twenty years on, the taste was exactly as I remembered, and as awful as I knew it really was I loved it all over again. The girlfriend was polite about it …

                              1. re: LauraGrace

                                My mother (raised in Texas in the 1930s) and my wife's mother (raised in New England in the 1940s) both called that dish goulash, although the more common New England term is American Chop Suey.

                                1. re: Jenny Ondioline

                                  (I'm the wife.)

                                  Specifically, the dish was one of my grandmother's specialties, and she was raised in Buffalo, NY and presumably learned to call it "goulash" there. But yes, in our family it was called goulash, and I didn't learn until I got to middle school, where it was served in the cafeteria, that it was known by others locally as American chop suey.

                                  (Note: "chop suey" with no modifier was an American-Chinese dish with bean sprouts and celery - the macaroni-hamburg-and-tomato-sauce dish is *American* chop suey.)

                                  1. re: Allstonian

                                    I had forgotten all about the American Chop Suey of my youth. Being in a Hungarian household goulash was really goulash, in several versions.

                                    When I first met my wife and she cooked a meal for me she did hamburg-macaroni and a white cheese sauce which earned the name "gobbledy goop"

                                    1. re: Allstonian

                                      I grew up in Buffalo, and my mom calls that 'goulash', too!

                                      1. re: jeanmarieok

                                        That discussion has happened out here a number of times. Although I grew up in an American Chop Suey part of the country (New England), and can appreciate that on some regions it's called goulash, my favorite name for it is one used in parts of the midwest: Johnny Marzetti. Seriously - google it if you don't believe me!

                                        1. re: BobB

                                          American Chop Suey....I have no idea why my sister and her husbands family all call this Party Mix..