Happy St. Patrick’s day!
My mom calls these Egyptian eyes.
To make it I used a large cookie cutter, but we used to just cut a hole in the bread with a Tupperware cup.
Butter a med/hot skillet, set the bread in and the “biscuit” you made out of the hole beside it, then crack an egg into the hole and sprinkle it with salt & pepper. Once you can lift the edge without egg running out you flip it over with a spatula and wait until the other side is fried. The longer you wait the more the yolk cooks, so if you want it runny don’t leave it on too long. : ) If you’re trying to make it pretty, I use a fork in the other hand to help balance the toast when I flip it.
For this one I whisked the egg first so I could add green food coloring, but by whisking it, it fluffs it and nearly overflows the bread, so you only need 1 egg for 2 breads.
Because Abigail wanted hers green, but with a runny yolk. I also tried separating the yolk first (instead of scrambling it) and dyeing just the egg white then pouring them both together into the shamrock. This tasted great and worked fine, but again, you get too much liquid by scrambling the white so you only need half the white or so plus the intact yolk.
This one happens to also be a grilled cheese sandwich with a piece of cheese and bread on the back of what you can see.
It’s the memories we build that they’ll remember!
: o )
