Eggs in a Hat
We used to call these "Bert's eggs" because we thought we had invented the recipe. Then we found the same recipe in a cookbook under the name you see above. It just goes to show that there is nothing new under the sun. By any name, this quick and easy dish will become a favorite of your family too. Here's a hint: using lots of butter is the secret to this dish.
4 sliced good quality bread
4 tablespoons (60 ml) butter
Salt and pepper to taste
Using a cookie cutter, or the rim of a juice glass, cut a hole 2 1/2 to 3 inches (6 to 8 cm) in diameter out of the center of each slice of bread. Melt the butter in a skillet, add the bread slices and the circles of bread you cut out (these are the "hats"). Carefully crack the eggs into the holes in the bread, and fry on medium heat until the eggs are partially set. Flip the egg and bread units, and the hats, and continue frying until the desired degree of doneness. Season with salt and pepper. Serve by placing the circle of bread on top of the egg.
Reproduced by permission of World Wide Recipes