The Hot Plate: Blood Shot Fried Eggs with Witch Fingers

This spooky recipe will make even the bravest of kids cringe as they take a bite of a witch’s finger and prod at these egg eyeballs!

Blood Shot Fried Eggs with Witch Fingers

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 4



Blood Shot Fried Eggs
2 Tablespoons butter
8 eggs
1/4 teaspoon each salt and freshly ground pepper
1/4 cup ketchup
1 Tablespoon sriracha hot sauce

Witch Fingers
1 pound pizza dough
1 egg, lightly beaten
24 almonds or shelled pistachios
White sesame seeds
Coarse salt


Blood Shot Fried Eggs

  1. Cooking in batches, heat butter in a large non-stick skillet set over medium-low heat. Add eggs and cook for 2 to 3 minutes for sunny-side up eggs or to preferred doneness. Season eggs with salt and pepper.
  2. Meanwhile, mix ketchup with sriracha. Spoon into resealable bag; snip corner. Pipe on cooked egg white to resemble blood shot eyes. Serve eggs with 4 to 5 witch fingers and any remaining of the ketchup.

Witch Fingers

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper. Divide dough into 24 equal pieces. Roll each into about 4.5-inch (12 cm) “gnarly witch fingers”. Arrange on prepared pan. Let stand for 10 to 15 minutes or until puff slightly.
  2. Pinch top of fingers to look like knuckles, then lightly score each knuckle with a sharp knife. Whisk egg with 1 tbsp (15 mL) until combined. Brush fingers with egg wash. Press a nut on tip of each to look like a fingernail. Sprinkle evenly with sesame seeds and salt to taste.
  3. Bake for 10 to 12 minutes, or until golden brown.


  • Substitute black sesame seeds or poppy seeds for the white sesame seeds if desired.
  • Serve witch fingers the day they are baked. Serve any remaining witch fingers for a snack with dip.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. 

Amanda Riva is part of the Lifestyle Blog Network family.


Topics: Halloween, Breakfast, Eggs

Exclusive Interview: Dean McDermott on Marriage, Life Choices and Hosting Chopped Canada

Dean McDermott on the first season of Chopped Canada. 

Dean McDermott, the host of Food Network Canada’s hit series Chopped Canada, sat down with ET Canada host Cheryl Hickey at his Los Angeles home for an exclusive one-on-one interview. He talks about his life choices, his marriage and about returning to host  season two of Chopped Canada, premiering next January.

Excerpts from the two-part interview can be viewed below.

Part I: Dean discusses his relationship with his wife, Tori Spelling.

Part II: Dean shares his thoughts on returning for the second season of Chopped Canada.

You can watch the full interview with Cheryl Hickey on ET Canada’s website here.

Related:Dean McDermottChopped Canada.