Monday, July 26, 2010


This morning I decided I wanted something different for breakfast. I usually just make a dippy egg (over-easy to the rest of you) and a piece of bread for dipping. I've been on an Eggs Benedict kick the last week, but I wasn't feeling it today. This popped into my head, so I went with it.

My Dad used to make this back in the day. Not often, but enough that I remember it. It's very easy, and if you like a small breakfast, this is perfect. I've never been able to sit down to a big 'ol plate of eggs, sausage, bacon, and toast. Just one egg and a piece of bread/toast is enough for me.

Jesse was hovering while I was eating this...standing next to me the whole time saying 'Bite? Bite?' in that little voice of his, so he ended up eating about 1/3 of it, but it was good! A nice change from my normal ho-hum breakfast! And now the boy has a new favorite as well :)




1 slice of bread
spreadable butter or margarine
1 egg
season salt (which is what I use) OR salt and pepper to taste


1. Evenly butter both sides of the bread. Cut a 1.5-2 inch circle out of the center of the bread (I use the cap that goes on my season salt bottle. It's the perfect size).

2. Lightly toast both sides of the bread in a greased skillet...about 3-4 minutes per side.

3. Crack the egg into the center of the hole and let it cook about 3-4 minutes. Gently flip bread over and let cook to desired doneness. Transfer to a plate and sprinkle with either salt and pepper or season salt.


1 comment:

  1. I used to LOVE these when I was a kid!


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