This simple, self-contained bread and egg recipe could very well be the finest non-bacon-containing breakfast out there for the working man.
I have fond memories of my dad making these things on weekends (and school mornings in the winter). We had a special bread cutter just for the purpose.
When I lived in Alaska for a few years, Cowboy Eggs and pancakes made up my diet—breakfast, lunch, and dinner—for a whole year.
For me, this is a little taste of home.
- 2 slices sandwich bread (I used Udi's Gluten Free)
- 2 eggs
Heat a medium cast iron skillet on medium heat. As the skillet is heating up, cut the holes in your bread. Ideally, the holes are about 2 1/2 inches in diameter. If you have a thin-walled glass, you can make beautiful round holes... or you can just cut the holes with a butter knife.
When the pan is hot (just beginning to smoke slightly, probably after 3-4 minutes), slap down a few large pats of butter, and put the "holes" in to let them soak up the butter. Turn the holes over to get both sides, and then put in the bread pieces and again swish them around a bit and flip them over. I usually add a couple of "helper" pats of butter to the middle spots where the eggs will go just before adding the eggs.
Break the eggs into the holes, and let them cook for a few minutes. Once the bottom of the eggs are cooked enough to flip without having things fall apart, flip them. It usually helps to work at the bottom a bit to unstick any stubborn spots before attempting the flip. A very thin spatula works best.
Once flipped, monitor your Cowboy Eggs closely. If you like your eggs runny, you'll pull them off in just another minute of two. If you like them well done, you've got another 3-4 minutes to go.
As a variation, you can add hot sauce, melted cheddar cheese, and chopped cilantro.