Sometimes it’s the simplest things that taste the best. These delicious little numbers define comfort food, are painfully easy to make, and will turn any stressful, hectic morning into something entirely different.
With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
Next, heat a skillet over medium-low heat and melt a Tablespoon of butter in it. When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of hole.
Cook for at least 30 seconds or so before attempting to move the bread or things could get messy. Sprinkle the egg with salt and pepper to taste. After about a minute, flip it over with a spatula and salt and pepper the other side.
Now move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels, to the touch, still soft without feeling over-jiggly. Here’s the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk.
Here’s the other secret: just one of these suckers is all I need to feel whole, happy and free.
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These where a breakfast staple when I was growing up. But we called them “eggs in a birds nest”. Now I make them for my children.
So easy and fun to make. I don’t like the squishy yolk so I bust the middle. I sometimes add a couple strips of bacon or some ground sausage. Make sure the meat is already cooked when you put it on.
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Serves: 10 Level: Easy
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17 Comments
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blish on 6.14.2011
I made this last night for a quick supper for myself and I wanted to make about 10 more!! This is such a yummy recipe! I have eaten lots of eggs and toast in my life but never anything this good! I would have to have give lots of credit to the butter in the recipe! Yum!
capashina on 1.1.2011
The first time I heard of these was when my friend told me her grandma used to make her something called “One Eyed Toast.” I didn’t try making them until I seen them in Ree’s cookbook. Before this I would only eat eggs scrabbled, but now I love these too!
pattiL on 11.21.2010
It was a favorite growing up. My mom called it egg-in-toast. When my grown kids (all over 3o) come to my house, they always ask for it. The tiny toast is the prize! (One secret to making it perfect is to put the bread in the toaster for a wee bit before beginning.)
mamatimes2 on 9.18.2010
This is a great little recipe. Very easy and tasty. I saved the left over holes to make mini “circle sandwiches” (with PB&J) for my daughter. She is not a fan of bread crust, so it is a win-win situation
libbyf on 9.14.2010
Hi! I’ve just been introduced to your amazing recipes and saw this one that my Nana used to make for us all the time! We call it “Cowboy Eggs” b/c of the “hat” on top….which I thought seemed fitting for you and your family! I loved reading about your life in your cookbook and I love your recipes- thank you so much for sharing!