Every morning I get asked, “What’s for breakfast?” I don’t even eat breakfast. A cup of coffee and I am off. Not so with kiddos. An hour or so after cereal, fruit, granola bar, milk, juice, they are already hungry again!
Luckily, I recently recalled an old fan favorite that’s packed with protein and sticks to ribs! This, even after years of protest against the easiest and cheapest breakfast food is “The egg”.
But try as they might, not a one of them can resist The Bull’s Eye!
By: Kim B
An egg centered in a slice of bread and fried together in olive oil and butter to a crisp delicious pick up and eat with your hands breakfast.
1 slice of sandwich bread
1 Tablespoon Extra virgin olive oil
1 teaspoon butter.
Salt and pepper to taste
Herbes de Provence
Cut out a square in the center of the bread and set aside.
Have ready a raw egg.
Warm a skillet over med heat.
When warm, add olive oil and butter and swirl to combine.
Place bread in the skillet then carefully crack egg into center of the bread careful not break the yolk.
Season with salt and pepper.
Leave to cook 2-3 minutes.
If the pan looks dry, drizzle a little more oil and another pat of butter, then carefully flip the bread and egg.
Cook to desired degree of doneness.
My guys like a set yolk which takes about 5 to 7 minutes. Flip back and forth a few times poking at the yolk to allow the raw yolk to come into contact with the pan to ensure doneness.
If you prefer over easy it is about 2 minutes per side, but be sure to allow the bread to become nicely toasted. Oh yeah, that little square of bread that was removed for the egg gets the same fried in oil and butter treatment. Just place along side of the bull’s eye and cook until toasted.
Remove from pan. Season with herbs.
You can also sprinkle with cheese for an even more delightful, filling breakfast.
My guys will eat 2 of these easily and frown when I ask for a bite. Lunch can now be at least 3 hours later 🙂