Gashouse Eggs

One of my favorite childhood memories is of my father (who generally never cooked) making us Gashouse Eggs for breakfast. They were the perfect combination of pan-toasted bread, eggs and love!

Servings: 1

1 Slice of Bread
2-3 Tablespoons Butter
1 Egg
Sea Salt and Freshly Ground Black Pepper

  • Cut a hole out of the center of the slice of bread using a 2" diameter (or slightly smaller--we use the white cutter in the set) fluted biscuit cutter.
  • Melt butter in a medium skillet over medium heat.
  • Pan-toast bread and cutout on 1 side in skillet until golden, 2-3 minutes.
  • Turn bread and cutout over. Melt a small amount of butter in the hole in the bread, crack egg and distribute the white around the outside of the bread and put the yolk into hole, and cook until egg is set, about 2 minutes.
  • Season to taste with salt and pepper.
  • Serve with toasted cutout for dipping in the yolk.
Per Serving: 277 Calories; 28g Fat (90.1% calories from fat); 7g Protein; trace Carbohydrate; 0g Dietary Fiber; 274mg Cholesterol; 304mg Sodium. Exchanges: 1 Lean Meat; 5 Fat.

We like to distribute the white around the outside of the bread so that it gets cooked, leaving the wonderfully yolky goodness with a starring solo role in the center.

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