First, take a slice of bread and cut a hole in it with a biscuit cutter or the rim of a glass. I used homemade wheat bread for this, so it was a little tricky to get the slices the appropriate width, and the rim of my glass was a little large.
Next, melt a tablespoon of butter in a skillet over medium-low. I busted out the cast iron skillet for the first time, and I have to say that there is something amazingly satisfying about watching butter melt in a cast iron skillet.
Place the hole-y (haha, even funnier because I go to Divinity School) piece of bread in the skillet and let it get a little toasty. Then crack an egg in the hole, sprinkle with salt and pepper, and let it cook for about a minute. Very carefully flip the bread and egg to cook the other side. Sop up the remaining butter with the cut-out circle and serve on the side to help sop up the runny yolk.
3 comments:
How fun! I first heard of these from a friend relatively recently, about a week before the Pioneer Woman blogged about it. I want to try it.
Okay, I have never heard of these. They look great and easy. I'll have to try them soon. I know DH will love them.
I went for a week once where I had these every day for breakfast!
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