Sunday, June 1, 2014
My oldest made these knothole egg "sandwiches" for dinner tonight with some fruit salad. She cooked mine so that the yolk was just a tad bit runny- perfect! All the kids in the family loved it. One even thought to drizzle a little syrup over the top. Not exactly my style but perhaps it tasted a little bit like french toast?
knothole egg (cookbook: Cooking Fun by Rae Grant)
1 slice of bread (my daughter used whole wheat)
1 little bit of butter (much less than the called-for tablespoon)
salt and pepper to taste
Using a small drinking glass or a round cookie cutter, cut a hole in the center of the bread. Remove the cut-out circle of bread. (You can fry this bread later or make a cute PB&J sandwich).
In a small skillet melt the butter on medium heat. Place bread in skillet and crack the egg into the hole in the bread. Cook until the underside of the toast is golden. Then with a spatula, flip the egg and toast. Cook until the other side is nicely browned. Use the spatula to slice the egg and toast outof the pan oto a serving plate. Serve hot. Serves 1.