Eggs with a side of bacon and piece of buttered toast is the classic all-American breakfast. Don’t get me wrong, it’s a fine breakfast, but some times I need to shake it up a little to keep the kids from groaning about another fried egg.
When we need a break from the norm, I make this creative twist on eggs and toast.
My daughter calls it “Egg Bread”, but I prefer a more creative name, like “Hole in One.” Whatever YOU decide to call it, this quick and easy breakfast will be a crowd-pleaser every time.
Here’s how to make it:
First, lightly toast the bread. This will make it easier to cut a circle into the bread without tearing it. (I’m serious about the “lightly” part. Set your toaster on the lowest setting.)
Once the bread is toasted, butter one side.
Cut a circle in the middle of the buttered toast with a drinking glass that has a diameter that’s approximately 3 inches. Mine was 2 3/4 inches.
Melt 1 tablespoon of butter over medium low heat in a skillet. Add the bread to the pan, buttered side up. Crack an egg into the center of the bread.
At this point, you can break the yolk, if you don’t like your eggs over-easy. Cook over medium low heat until the egg starts to solidify, then flip it over.
Continue to cook the egg bread on the other side until the egg is set and is finished cooking to your preference.
Meanwhile, you know those buttered circles I cut out of the middle of the bread? Don’t just throw them away! I sprinkle them with cinnamon and sugar and throw them in the pan, buttered side down, until they’re nice and toasty.
You can add cheese on top of the egg as soon as it comes out of the pan. Then, you’ll have CHEESY egg bread. (Your kids will love you even more!)
Serve this breakfast masterpiece with a cinnamon toast circle and some fruit on the side for a well-blanced, high protein breakfast that’ll keep your kids’ bellies full all morning long.
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