Knothole Egg

Here's another recipe from Marion Cunningham's Cooking with Children that I tried last week. It's a fun way of making fried eggs (whether sunny side up or over easy).

Serves 1.

1 slice bread
1 egg
1 tablespoon butter
Salt and pepper

1. Toast the bread lightly in a toaster. Using a 2-inch round cookie cutter or a small glass (I used the 1/4 measuring cup), cut a hole out of the center of the slice of toast. Discard the little round piece of bread - or eat it up.
2. Crack the egg into a bowl. (Or you can crack it directly onto the skillet.)
   
3. Place the butter in a small skillet over medium-low heat. When it melts, lift the skillet a little and tilt it all around so the butter coats the bottom. Put the toast in the skillet. Now pour the egg from the bowl into the hole in the bread so the yolk falls into the hole. The white will run over the bread, which is what it is meant to do. (Have a spoon nearby so if the yolk misses the hole you can gently shove it in with the spoon.)
4. Turn the heat as low as possible. Sprinkle the egg with salt and pepper (I like to add some herbs). Cover the skillet and cook for about 1-1/2 minutes. Then take off the cover, turn the toast and egg over with a metal spatula, and cook the other side for just a few seconds more, uncovered. Slide the spatula under the bread-and-egg and carefully lift it out of the skillet, put it on a plate, and eat it while it's hot.