Boy, was I in need of some quick, easy, quality cold-weather comfort food.
This is a cute little dish that I just discovered as I continue my foray into the egg world beyond scrambled. Growing up, we had scrambled eggs with a little salt,, a little pepper, and shredded cheese if you played your cards right. But now, as an adult, I’ve come to realize that there’s a whole world beyond scrambled eggs, and I intend to find it. The fantastic news is: It takes five minutes to make. Make it for breakfast, make it for a light lunch, or make it for a quick afternoon pick-me-up. It’ll pick you up reallll good.
Melt about a tablespoon of butter in a skillet or frying pan. Make sure it’s melted all the way and spread out before placing your bread in the pan.
Crack one whole egg into the hole you’ve made in your bread using a small biscuit cutter (or a small glass). Wait 30-45 seconds before trying to move your bread. Sprinkle salt and pepper to taste.
Flip that baby over, and salt and pepper again. Give it another minute. Make sure that bread is soaking up every last bit of the butter in the pan. This bread is crispy, buttery, and what many of my dreams are made of. Make sure your egg yolk jiggles to the touch, but remains intact.
Eat It up!
It sure is cold up here in the Midwest (and around the country, I’ve heard!). Sometimes you need a good piece of bread and egg with tons of butter to make you feel just right. Right?
What You’ll Need:
- 1 Slice of Bread (Your choice)
- 1 Tablespoon of Butter
- 1 Large Egg
- Salt to Taste
- Pepper to Taste
1. Press hole in the center of the bread using a small biscuit cutter or small glass.
2. Heat skillet or frying pan on medium-low heat, and melt your butter.
3. When the butter has melted completely and has spread out, place your bread in the skillet. Crack your egg straight into the center of the hole of your bread. Sprinkle the egg with salt and pepper to taste. Be sure to wait 30-45 seconds before attempting to move your bread.
4. After a minute, flip your bread over with a spatula, then sprinkle salt and pepper again to taste.
5. Make sure your bread is soaking up all of butter in the pan by moving it around the skillet if you can. Let your bread and egg cook until the yoke feels soft to the touch, but remains intact.
SOURCE: The Pioneer Woman
Why didn’t I know about this sooner?