1/1 Photo of Bull's Eye Breakfast
This breakfast has many names, but I first heard it called a Bull's Eye, and my mom often made it for us before we left for the bus stop when we were in elementary school. "Breakfast is the most important meal of the day!" she would ALWAYS say, which is a phrase I got tired of hearing when I was a kid but one I practically live by now. This recipe can easily be doubled, tripled, quadrupled...as many as your griddle or pan allows.
My Private Note
Units: US | Metric
- 1Heat a griddle or pan to medium-high heat, and butter both sides of a slice of bread. I find it it easiest for cleanup (and to avoid buttering the rest of my kitchen) to do this step on a sheet of wax paper.
- 2With a biscuit cutter, the rim of a glass, or just a knife, cut a large circle out of the center of the bread.
- 3Place the bread and the bread circle in the heated pan (the butter should make a "sizzling" sound).
- 4Once you hear the "sizzling" sound, crack the egg directly into the pan, in the middle of the piece of bread from which you cut the circle.
- 5When the white of the egg is not see-through anymore, turn the egg/bread combo over. Turn the bread circle over also.
- 6Cook until bread is brown on both sides (like toast) and egg in the middle of egg/bread combo is over-easy (the white is cooked on both sides while the yolk is liquid).
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Nutritional Facts for Bull's Eye Breakfast
Serving Size: 1 (75 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 140.0
- Calories from Fat 52
- Total Fat 5.7 g
- Saturated Fat 1.7 g
- Cholesterol 211.5 mg
- Sodium 240.2 mg
- Total Carbohydrate 13.0 g
- Dietary Fiber 0.6 g
- Sugars 1.4 g
- Protein 8.2 g