Birmingham Eggs–Three Meals A Day1970-01-01
- Cuisine: American
This was a favourite on Sundays at my home when my father cooked breakfast and became a favourite in ours. The story, told to young children, was the eggs came from a Birmingham . You had to get up very early to catch one and some are square. See note This recipe serves 6
- 6 slices bread, 2 1/2 hole cut out of the middle
- 6 large eggs Egg, whole, raw, fresh
- salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
Cut bread in 1/2" thick slices. From the centre cut out circle or square with cutter.
Place bread slice in a hot buttered frying pan. Drop egg in hole and cook on one side until brown.
Place a piece of butter on top of egg, turn over and cook the other side. Also cook centre piece until brown on both sides and place on top of egg when serving.
Serve with sprinkled chopped parsley and bacon slices