3Using a cup, butter knife, or even your finger, poke a hole out of the center of each slice of bread. Eating the cut out portion of the uttered bread is optional.
4Put the slices of bread, buttered side down, into the pan. If you haven’t eaten the little pieces of bread you cut out, throw those in into the edges of the pan.
5Let the bread brown for a minute, then crack one egg into the center of each bread, so that the yolk falls into the hole you cut out of the bread. I sometimes use my finger to then spread the egg white evenly across the slice of bread, taking care not to pop the yolk.
6When the white just barely start to set, add a little butter on top, and some ground pepper, then flip both slices of bread.
7Cook for an additional minute or two, until the white sets to your preference.
8Remove bread from pan and place on a plate. Top each slice with the crisped circle of bread you cut out, to sop up egg yolk with.
Ah, yes: the phrase that’s basically your perpetual state of being, explained by the chefs who know it best. Ride that wave of panic, guys.
Baked Eggs in Stuffing Cups
This recipe for Baked Eggs in Stuffing Cups is a great, easy way to transform your holiday leftovers into a delicious next-day snack or breakfast.
Cook Eggs 3 Ways in the Microwave
The microwave is known for its versatility and ubiquity. Eggs happen to share this reputation, and it turns out the two are perfect for each other. In this CHOW Tip, Deborah Lewis of CHOW.com demonstrates the techniques for cooking scrambled, sunny-side up, and poached eggs in the microwave. (And here's how to make a brownie in the microwave, plus crunchy potato chips.)