from the kitchen of Sharmagne Leland-St.John

1 slice of bread per serving
1 large egg per serving
Salt and pepper, for seasoning

Cut out holes in the center of the bread slices using a cookie cutter
or biscuit cutter thatís about 3 inches round. Save the holes to toast.

In a skillet over medium heat, melt one teaspoon butter. When the
butter has melted, place the bread in the pan.  Crack one egg and
pour it into the hole. Toast the cut out circles in the same pan.

Cook approximately 2 minutes until the bread is lightly toasted. Flip
the toast over and cook on the other side until the egg yolk is almost
set and the bread is toasted.

Season with salt and pepper to taste and serve while still warm.
Use the toasted bread circles to dip into the yolk.


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