Eggs in Toast — 3 stars

I’m going out of town this weekend, and I finished my leftovers Monday night.  I had two choices: go through the trouble of shopping and cooking something elaborate for three nights, or make do with what little I have in my apartment for three nights.  I had flour, eggs, sugar, and milk, so the latter option I selected.

A while ago, I saw this dish where people cut out the centers of pieces of toast and fry an egg in the center.  It seemed simple enough, so I decided to give it a try.  Turns out, it is simple enough.  I used a glass to cut the whole in bread (homemade bread, mind you).  After a long day of work, followed by shopping at Target, I was hoping for something quick and simple.  The eggs in toast (perhaps there’s a fancier name for this dish?) took all of seven minutes from start to finish.  It’s not an amazing tasting dish, but it is a comfort food and it is filling.  Perhaps next time I will beat the eggs and mix in some fillings — cheese, ham, onions.  I’m pretty sure that’d warrant an extra star for this dish.

Anyway…the next time you’re looking for something simple, yet different, for breakfast or breakfast for dinner, give this recipe a try.

Ingredients

2 eggs
1 Tbsp butter
2 pieces toast

Directions

1.  Begin warming a large frying pan over medium heat (any higher, and chances are the toast will burn before the egg cooks).
2.  Using a glass, cut a hole out of the center of each piece of toast.
3.  When the pan is warm, melt the butter in the pan.  Place both pieces of toast into the pan.  Crack one egg in the center of each piece
4.  Cook until the bottom 2/3 of the egg is set (the top third should be clear and wet, but not runny).  This takes about 3 minutes.  Carefully flip the toast over, and cook for the same amount of time.

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