Eggbrepot
Author: 
 
Ingredients
  • bread
  • butter
  • eggs
  • a handful of baby potatoes (mix it up with the purple kind for the pretty factor), thinly sliced
  • olive oil
Instructions
Option 1:
  1. Cook one egg in the dippy style per slice of bread.
  2. Make toast; butter the slices and cut in half.
  3. Lightly fry potato slices in olive oil in a pan on the stove, tossing to even the goldening.
  4. Join eggs and potato slices between the toast, and enjoy.
Option 2:
  1. Lightly fry potato slices in olive oil in a pan on the stove, tossing to even the goldening. Set aside.
  2. Use the top of a small drinking glass to press down and cut out a hole in each slice of bread.
  3. Butter the bread on each side and also the cut-out hole.
  4. Put the slices of bread in a heated skillet or griddle, and drop in one freshly cracked egg per hole.
  5. When the bottom of the eggs cook (still dippy) and adhere to the bread, carefully flip them over one at a time.
  6. Flip over the cut-out holes, too.
  7. When eggs in bread are still dippy but more evenly cooked, remove them from heat.
  8. Join potato slices with bites of the dippy eggs in bread, and enjoy.
Recipe by Wolff's Apple House at https://wolffsapplehouse.com/recipes-easy-hardly-recipes/