Monday, October 26, 2009


Early this morning I received a text from my brother...."Hey Sis, How do you make a bullseye again?"  Which, obviously, spurred this post.  I immediately went to work...slaving in front of the stove. hahaha Just kidding.  These are the easiest to make and they taste wonderful.  Some of you may know these under a different name.  My old roommate, BG, his family called them "One eyed Egyptians."



Take your bread and butter both sides.

Then find a small glass (or just use a knife) and create a hole in the middle of the piece of bread.  Be sure to use a small glass because if the hole is too big it will rip while cooking.


Over medium-high heat, melt a pat of butter or use cooking spray and place bread with hole in it and the left over hole itself (which will also have butter on it) in the pan and let "lightly" brown on one side. I say "lightly" because you will be turning it back onto this side to finish cooking off the egg so you dont want to overdo it this time around.

Flip bread (and hole,) and dollop a small amount of butter or spray more cooking spray into the middle of the hole in the bread. This will allow the egg to not stick to the bottom of the pan.

Break egg into hole in bread.  I leave the yolk intact so that it will ooze yumminess when I eat it but if you would like to break while cooking instead-- feel free.  Cook until your liking on that side, then flip back over to original side to finish the cooking of the egg.

Serve with toasted hole on top.

When I read this over it seems a little confusing but you really can't screw this up.  Even if the bread breaks and the egg breaks, it will still taste wonderful!

(Call me if you need me brotherman....miss you.)


  1. I have been LOVING eggs over easy on toast and my husband and I were talking about the method of how to do this and then I come across your blog. I will try it. Thanks!

  2. We called this combo an EGG HOUSE.