Author and neighbor of East Decatur Station, Rebecca White, shares her version of a favorite family recipe in this month’s Atlanta Magazine. Poached Egg with Greens and Cornbread Croutons, a Southern delight!
From Atlanta Magazine, Oct 2013 Edition………
Hints of Susan Rebecca White’s Georgia upbringing appear on her table as regularly as they do in her books—but rarely in the form of a Southern-fried cliche. Take her riff on a childhood favorite. “When I was little, my mom would make fried toast with a hole cut out in the middle and an egg cooked inside it,” says the Atlanta native. “We called them ‘cowboy hats’; some name it ‘toad in the hole.’” – Read more at:
