Today’s recipe is one I hesitated to even try because it seemed like a lot of work for just a fried egg inside the crust of a piece of toast. I’m so glad I did try it though because it is really very good and not what I expected. Neither is it very much work.
Sean is also very glad I tried these because he really likes these. So David C., you might want to give these a try.
First, lightly toast a piece of bread. Any kind of bread will do; I used Ezekiel today. Butter it lightly on each side and cut out the center. I used a biscuit cutter; Sean has used a glass before but you could use anything, even a cookie cutter. You’re looking for something the size of a circle with a 2″ diameter or so. Then turn the burner on medium-low heat, place the toast on your pan and add about a half teaspoon of butter or coconut oil or even ghee in the middle, so your egg doesn’t stick.
You can add a little salt and pepper if you desire. Then put a lid over it so the heat will cook the top of the egg as well as the bottom. Remove the lid and check the progress. You can lightly touch the egg to see how set the yolk is. I failed to do this today and ended up cooking my egg completely.
While the egg is cooking, take the toast cut-out and a bit of Parmesan cheese and place in a blender or mini food processor.
Blend until all is finely chopped/nicely crumbled.
Sprinkle the topping on top of the egg frame and serve.
- 1½ teaspoons Parmesan Cheese
- Toast the bread, lightly.
- Butter it lightly on both sides.
- Remove approximately 2" diameter piece from center of toast.
- Place toast in pan and turn heat on medium-low.
- Place ½ teaspoon butter on the pan in the middle of the toast.
- When butter is melted, add the egg and season with salt and pepper as desired. Cover pan.
- Meanwhile, break-up the toast cut-out and put in mini processor with parmesan cheese. Process until toast and cheese are nicely crumbled.
- When egg is done as you desire, remove to plate and top with the toast and cheese crumbles.
Until next time, God bless,
Michele ºÜºBe the first to like this page . . . click the heart.