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Eggs in a Hat




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe by Chef Joe Barkson









List of Ingredients




4 eggs
4 slices gf sandwich bread
4 tablespoons oil for frying
Salt and pepper to taste

Recipe



Using a cookie cutter or the rim of a juice glass, cut a hole 2 1/2 to 3 inches (6 to 8 cm) in diameter out of the center of each slice of bread.

Heat the oil in a skillet, add the bread slices and the circles of bread you cut out (these are the "hats").

Carefully crack the eggs into the holes in the bread, and fry on medium heat until the eggs are partially set.

Flip the egg & bread units, and the hats, and continue frying until the desired degree of doneness.

Season with salt and pepper.

Serve by placing the circle of bread on top of the egg.

Serves 4.

Author's Notes: Growing up as children, this was called Toad in a Hole. My mom put the hole on top as a hat - lol. BL

TNT (Tried and True)