Eggs with Hats are a classic hybrid breakfast food. It’s buttery toast with a perfectly cooked egg built right in. I learned how to make these from a friend in high school and have since made them every which way. For Valentine’s Day, I make them for my kids with a heart shape cut out using a cookie cutter. Sometimes I do little add-ins like chives or place a slice of cheese on top. Sometimes I change the type of bread. But, my favorite is the traditional pre-sliced wheat bread with just a simply seasoned egg with salt and pepper. Delicious.
These are perfect for any special occasion like Mother’s Day or Father’s Day as shown in my Breakfast in Bed post. It’s something a little different that kid’s can definitely help with. Or, this can go right into your regular breakfast rotation! It’s super quick and easy. Sometimes, I think it’s actually quicker and easier than trying to make eggs and toast separately and keeping them all warm at the same time!
Recipe for Eggs with Hats:
2 slices for whole wheat bread
2 large eggs
2 Tbls. spreadable margarine or butter
salt and pepper to taste
Butter both sides of bread. Use a juice glass to cut hole in center of each. Heat a non-stick skillet to medium. Place buttered bread in pan and place hole cut out separately in the pan to brown. Add butter to hole in preparation for the egg. Add egg. Once the egg starts to set up, add a scant pinch of kosher salt and pepper. Flip. Allow to cook for about 45 seconds – 1 minute. (Don’t forget to flip the hole)