Eggs in a Hat

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             FOOD FUNNY
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Thanks to Sharon Mitcheltree for passing this along:

My theory is that all of Scottish cuisine is based on a dare. - Mike Myers

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             TODAY'S RECIPE
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In my family we used to call these "Bert's eggs" because they were a
favorite of my brother. Then I found the same recipe in a cookbook under
the name you see below. By any name, this quick and easy dish will
become a favorite in your family too. Here's a hint: using lots of butter is the secret to this dish.

Eggs in a Hat

4 eggs
4 slices good quality sandwich bread
4 tablespoons (60 ml) butter
Salt and pepper to taste

Using a cookie cutter or the rim of a juice glass, cut a hole 2 1/2 to 3
inches (6 to 8 cm) in diameter out of the center of each slice of bread.
Melt the butter in a skillet, add the bread slices and the circles of
bread you cut out (these are the "hats"). Carefully crack the eggs into
the holes in the bread, and fry on medium heat until the eggs are
partially set. Flip the egg and bread units, and the hats, and continue
frying until the desired degree of doneness. Season with salt and
pepper. Serve by placing the circle of bread on top of the egg.
Serves 4.
Received on Thu Jul 9 19:06:56 2009