I really don’t know what the name for these originally was. My mom would fix them for use every now and then. I’d always get so mad because I had that one sister who would steal all the buttery toasted rounds and eat them for herself.
I usually serve this with some grits and some fresh fruit.
- 2 slices of bread per person
- 2 eggs per person
- salt and pepper
Butter both sides of the bread. Take a medium size biscuit cutter or glass and cut out the center of each slice of buttered bread.
Heat a skillet over medium heat. Add the bread and the round to the skillet. (You may need to spray the skillet a little to keep it from sticking.)
Break one egg into the hole in the bread. Season with salt and pepper.
Cook as desired, flipping carefully to brown both sides. Flip the round as well to brown both sides.