This was a favorite breakfast of mine as a child.
Now, I make it for my own family, and they love it, too!
Meet Egyptain One-Eyes.
Start with sliced bread and a cookie/biscuit cutter. Make sure the cutter fits in the middle of the bread without cutting any of the crust off.
Cut out the center for each peice of bread. My kids each eat one, but my husband and I can eat two.
Butter each side of the bread and the center peices that you cut out. Place the large peices of bread on a hot, greased griddle, and crack an egg into the hole of each peice of bread.
Salt and pepper the egg to your preference.
Let the eggs cook for a minute, depending on how runny you like your yolks. Then flip the whole thing over; bread and all.
Your bread should be a nice golden color and the egg should be cooked on the bottom. If it isn’t cooked you will have a mess when you try to flip it.
Once you flip the eggs add the center peices that you cut out earlier. They should be buttered on both sides and they will toast up and be really yummy. (This is my kids, and maybe my own, favorite part.)
Eat them while they are hot. I save the little toast for last so it can soak up any runny yolk on my plate. 🙂
I also love to eat these with corned beef hash. Mmmm, good stuff.
Ingredients
- Sliced sandwich bread
- eggs
- butter
Instructions
- Use a cookie or biscuit cutter to cut the center out of each slice of bread. Butter both sides of the bread, and the center piece that you cut out.
- Put the bread on a hot greased griddle and crack an egg in the hole of each slice. Sprinkle with salt and pepper to taste. Cook until your desired level of firmness for the egg yolk is achieved, about a minute on each side. Toast the small pieces of bread on the griddle until light brown on each side, turning once each.
We love this too, and the cookie part is also my favorite. I like that you used a pumpkin cookie cutter. Or is it a word bubble?