I’m sure you have all heard of this simple, yet delicious, breakfast dish. It’s easy to make, very tasty and you can easily add things to spice it up. This is a pretty simple version that my mom used to make me when i was younger. The bread I used isn’t ideal, but it worked out fine. You can serve these with hashbrowns, so they too can soak up the delicious runny egg yolk.
I served these on their own, topped with fried crispy shallots. I was in a hurry, or I’d have also made potatoes. Here is the basic idea/recipe, and you can switch it up.
2 pieces of bread, toasted, with hole cut out of center
1 shallot, diced
2 tablespoons butter or margarine
Hash Browns, potatoes (optional)
While bread is toasting, add 1 tablespoon butter to pan and heat over low heat. Add shallots once the butter begins to sizzle and cook for about 6 minutes, until shallots are brown and almost burnt. Set aside.
Add remaining butter to pan, and place first toasted bread slice into the pan (or if using larger pan, you can do two at once). Carefully crack the egg into the center “basket” and if the egg white overflows, use spatula to move toward bread. Cook for about 1-2 minutes, and then flip over carefully. Cook an additional 2 minutes, depending out you like your yolk (I prefer it runny).
Top with crispy shallots and side of potatoes. Enjoy!!