This recipe is one that I have a feeling most people must already know about, but it was new to me. I was browsing through The Pioneer Woman Cooks, and stopped in my tracks when I saw this. I am the type of person that only wants my eggs, fried, and has to have toast with it. This was the absolute perfect solution. It is so easy to make and you have your eggs and toast in the same dish. The bread is buttery and delicious and not to mention, your eggs and toast are ready at the exact same time. Perfect! You can also cook this on a griddle pan and make more than one at once.
This meal has quickly become my favorite breakfast, it takes no time to cook, and I almost always have the ingredients on hand. If not, it is way past time for me to go to the grocery store. This also makes a good lunch. I am obsessed with runny eggs!
Source: The Pioneer Woman Cooks, page 46
Salt and Pepper
-You will need one piece of bread and one egg for each serving
First, use a biscuit cutter or a clean drinking glass and cut a hole in the center of your bread.
Now, heat 2-3 tablespoons of butter in a skillet over medium-low heat. Place the bread in the skillet and let it cook for 1 minute. Crack the egg and drop it into the hole in the center of the bread. Sprinkle with salt and pepper. Place another tablespoon of bread into the skillet and let the egg cook for one minute. Flip the bread with a spatula. Sprinkle this side with salt and pepper and let cook until the egg is at desired doneness.
Remove from pan and eat immediately.
If you want to save the little rounds for dipping, butter one side of the round and place one tablespoon of butter in the skillet. Place the unbuttered side down into the melted butter and cook for 1-2 minutes on each side until toasted.
The Barbee Housewife