Buffalo Eggs

As you may know from my previous post, I just got home with 17 dozen eggs from the egg farm. That may sound like a lot, and well it is. We eat eggs on hamburgers, sandwiches, quiche (yes the farm boys will eat bacon and cheese quiche- thank you Mr. Food!), the list goes on and on. When I walk in the door with the eggs, I usually hear, “YES! Buffalo Eggs!” Its only eggs and bread, fried. So simple and such a crowd-pleaser.

So today we are celebrating the egg with a recipe.

You will need:

A frying pan, a.k.a a skillet

A loaf of French bread

A stick of butter (salted, unsalted, or margarine)

Eggs

 

Use a bread knife to cut the bread in slices about 1 inch thick. Pull the dough out of the middle on the bread, making a hole.

At this point, because I use a cast iron skillet, I turn the heat on under the skillet to medium.

Butter one side of the bread. Lay a few slices of the bread in the skillet, buttered side down, and quickly butter the top.

Crack an egg and place it in the hole in the bread slice, one egg for each slice of bread. 

(My picture shows double yoked eggs)

Fry until bread is browned and egg is almost cooked. Flip the bread slices over. The egg will finish cooking and the bread will brown. If you don’t like your yolks runny, you can poke the egg to let the yolk come through and flip and fry a little more.

Once they are done, remove them from skillet onto a plate. When ready to serve, you can top with Salsa, pimentos, or a chutney or chow-chow. They are your eggs, flavor how you want!

I hope you and your family enjoy the meal.

Jennifer ♥