This is an old favorite and was, apart form pancakes, the only way my children would eat eggs. They called them 'poofle' eggs, although I can't remember why. They are known by many other names, some more logical than others, including knothole eggs, birds nest, Hollywood eggs, and one-eyed Jack.
Recipe information
Yield
Serves 2
Ingredients
Preparation
Step 1
First stamp a circle from the center of each slice of bread with a 2-inch cookie cutter and reserve.
Step 2
Heat 2 tablespoons of the oil in a frying pan or skillet over medium heat, add the bread and reserved rounds ('hats') and fry until the undersides are lightly golden.
Step 3
Turn the bread over, adding more oil if necessary.
Step 4
Carefully break the eggs and ease them into the holes. (Sometimes I drain off a little of the white, but this is not a rule.)
Step 5
Reduce the heat and cook until the whites are set and the yolks are beginning to set, but are still soft.
Step 6
Using a spatula, transfer the slices of bread and eggs to a plate, with their hats over the yolks, and serve.
Recipe notes
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