EGGS IN A HAT

4 eggs
4 sliced good quality bread
4 tablespoons (60 ml) butter
Salt and pepper to taste

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. Melt the butter 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 and 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.

Breakfast Table of Contents