Photo by: Sarah Shatz
One-Eyed Sandwiches-
This may be the Cyclops of sandwiches, but no worries-it's much friendlier. Have your kids crack the egg in the hole, and watch them devour their creation.
... more
One-Eyed Sandwiches-
This may be the Cyclops of sandwiches, but no worries-it's much friendlier. Have your kids crack the egg in the hole, and watch them devour their creation.
... more
Photo by: Sarah Shatz
One-Eyed Sandwiches-
This may be the Cyclops of sandwiches, but no worries-it's much friendlier. Have your kids crack the egg in the hole, and watch them devour their creation.
One-Eyed Sandwiches by merrill
Serves 2.
2 slices white bread
2 tablespoons salted butter
2 large eggs, preferably free-range and/or organic
Salt and freshly ground black pepper
Lightly toast the bread and butter both sides with 1 tablespoon of the butter. Using a 1 1/2" round biscuit cutter (or a shot glass), cut a circle out of the middle of each slice of bread. Do not throw away the circles!
In a medium, nonstick skillet, melt the remaining tablespoon of butter over medium heat. When it starts foaming, add the toast slices and the little toast rounds and cook for a minute or two on each side, until nice and golden. Push the little rounds to one side of the pan, and then gently crack an egg into the hole of each slice of toast. Cook for about 2 minutes, until the white has set around the sides of the sandwich, and then gently flip and cook the other side for another minute or so, until the whites are cooked through but the yolks are still nice and runny. Put each sandwich on a plate, top with the crispy little toast rounds, and serve immediately w less
One-Eyed Sandwiches-
This may be the Cyclops of sandwiches, but no worries-it's much friendlier. Have your kids crack the egg in the hole, and watch them devour their creation.
One-Eyed Sandwiches by merrill
Serves 2.
2 slices white bread
2 tablespoons salted butter
2 large eggs, preferably free-range and/or organic
Salt and freshly ground black pepper
Lightly toast the bread and butter both sides with 1 tablespoon of the butter. Using a 1 1/2" round biscuit cutter (or a shot glass), cut a circle out of the middle of each slice of bread. Do not throw away the circles!
In a medium, nonstick skillet, melt the remaining tablespoon of butter over medium heat. When it starts foaming, add the toast slices and the little toast rounds and cook for a minute or two on each side, until nice and golden. Push the little rounds to one side of the pan, and then gently crack an egg into the hole of each slice of toast. Cook for about 2 minutes, until the white has set around the sides of the sandwich, and then gently flip and cook the other side for another minute or so, until the whites are cooked through but the yolks are still nice and runny. Put each sandwich on a plate, top with the crispy little toast rounds, and serve immediately w less
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Tue, Nov 8, 2011 4:26 PM EST
1 - 10 / 10
Try some quality time in the kitchen. Here are ten recipes that will keep you and your eager assistants busy and happy through the dog days.
