Eggs with Hats are a classic hybrid breakfast food. It’s buttery toast with a perfectly cooked egg built right in. I learned how to make these from a friend in high school and have since made them every which way. For Valentine’s Day, I make them for my kids with a heart shape cut out using a cookie cutter. Sometimes I do little add-ins like chives or place a slice of cheese on top. Sometimes I change the type of bread. But, my favorite is the traditional pre-sliced wheat bread with just a simply seasoned egg with salt and pepper. Delicious.
These are perfect for any special occasion like Mother’s Day or Father’s Day as shown in my Breakfast in Bed post. It’s something a little different that kid’s can definitely help with. Or, this can go right into your regular breakfast rotation! It’s super quick and easy. Sometimes, I think it’s actually quicker and easier than trying to make eggs and toast separately and keeping them all warm at the same time!
Start with two slices of wheat bread.
Use softened butter or spreadable margarine to butter.
Don’t forget the other side. I like to do it this way before cutting the hole because it makes life a little easier than trying to butter bread with a hole cut out of it and then the hole separately!
Find a glass that will fit comfortably in the center of your bread and is a good size for an egg to fit in.
On a non-stick skillet add both the slice with the hole and the hole.
Now, add some more butter to the center for the egg.
I always like to place the egg in a little bowl to inspect for freshness and shell.
Add in egg.
When the white sets up a bit, sprinkle with a little kosher salt and fresh cracked black pepper.
As soon as you add the salt and pepper, flip. (Its ok if you get a little splash over like this… if it really bothers you, just cut it off, if not, its yummy anyway) Don’t forget to flip the hole.
That’s it, plate and serve along side some bacon or Rockstar Potatoes or whatever you like.
Recipe for Eggs with Hats:
(serves 1)
2 slices for whole wheat bread
2 large eggs
2 Tbls. spreadable margarine or butter
salt and pepper to taste
Directions:
Butter both sides of bread. Use a juice glass to cut hole in center of each. Heat a non-stick skillet to medium. Place buttered bread in pan and place hole cut out separately in the pan to brown. Add butter to hole in preparation for the egg. Add egg. Once the egg starts to set up, add a scant pinch of kosher salt and pepper. Flip. Allow to cook for about 45 seconds – 1 minute. (Don’t forget to flip the hole)
Enjoy!
So yummy! I love when the egg is runny and the bread is already there to soak it up..Delicious!