- 2 egg, room temperature. If you don't want to leave them out, put them in a cup and let them sit in some warm/hot water for a little while.
- 2 slices of bread. We always had corn rye bread, and I still think that's the best. But you can use any bread you want.
- Butter or margarine (or Olive oil)
- Salt (to taste)
- Pepper (to taste) I use freshly ground white pepper and sometimes I sprinkle a little cayenne over them as they cook.
Preparation:
Put some olive oil in a tick proof saute pan (you can use butter if you want, but I prefer olive oil)
Butter both sides of the bread and cut a hole in the center saving the cut out pieces of the bread.
When the pan is hot, place both pieces of bread, plus the cut out pieces, in the pan
When the bottom is golden, turn the bread over and let that side become golden.
Break the eggs gently into 2 cups I find doing it this way causes the yolk to break much less often
Turn the bread again and put a drop (or spray) or olive oil in the hole
Gently drop the eggs into the holes and cover the pan for about 1 minute or until the white starts to cook, but it isn't all the way cooked.
Remove the lid, shut off the heat and gently turn each piece
Remove the Egg Islands after about 30 seconds so the yolk is still runny.
Yum!
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| These Egg Islands are ready to turn |
