Bull's Eye Breakfast

photo by Greeny4444
- Ready In:
- 16mins
- Ingredients:
- 3
- Yields:
-
1 serving
- Serves:
- 1
ingredients
directions
- Heat 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.
- With a biscuit cutter, the rim of a glass, or just a knife, cut a large circle out of the center of the bread.
- Place the bread and the bread circle in the heated pan (the butter should make a "sizzling" sound).
- Once 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.
- When the white of the egg is not see-through anymore, turn the egg/bread combo over. Turn the bread circle over also.
- Cook 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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Reviews
-
I love 'em! They're called "toad in a hole" in our house, too, but by any name they're such a comforting and nutritious return to a good basic breakfast. I find that the better the bread, the better the "toad," and use a dense grainy bread from our local artisan bakery. And a good grind or two of black pepper never hurt!
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RECIPE SUBMITTED BY
Greeny4444
Broomfield, Colorado
I am an active lady, and I am not the top chef in the world, but I can hold my own. I love making things that remind me of when I was little, I love trying out new recipes, and I love learning new things to cook. Most of the recipes I post are recipes I loved that I found online, but that I have tweaked just a bit. I do have some family recipes on here too. I love to bake, probably more than anything else in the kitchen. I love to bike ride. I like to read, travel, kayak (I've only been twice, but I loved it), hike, camp, basically any outdoorsy/active stuff.?