On 6/18/2018 1:53 PM, KenK wrote:
> 've been making this for Sunday lunch for several months now amd like it.
>
> Fried eggs on toast:
>
> One big change is to make the 'toast' in the frying pan - I use an iron
> pan. Put some oil in the pan (I use olive oil spray) and very lightly brown
> one side. Spray other side with oil and lightly brown other side. Remove
> bread from pan. Fry the egg - easy over or sunny side up. Serve on the
> toast. While eating that brown another slice of bread and when ready make
> and serve another egg on it.
>
> Of course you could add bacon or sausage on the side - I don't.
>
> Bread browned that way, I think, is much better athan regular toast -
> softer and tastier.
>
I occasionally cook an egg in the middle of a buttered slice of whole
wheat bread, toasted in a skillet with a bit of olive oil spray. I've
used an old doughnut cutter to remove the center of the bread after
toasting on butter and oil. Drop an egg in the center, season with S&P.
Cook without flipping the egg, still over easy.

The fun part is might be, if you want to, flipping the buttered bread
and egg without breaking the yolk. And then add some shredded cheese on
top. I'm thinking baby swiss will melt quite nicely and be a tasty
little addition to fried eggs and buttered toast. At least that's what
I'm hoping for. Sounds like something I might make for dinner this
evening.

Jill