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Egg With A Hat - AKA "Okie French Toast"
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Kids love em'

Donna Marie Carella-Berdion / Jack Ray Seabourn


  • 1 medium egg
  • 1 slice of white bread
  • 1 tbsp (15 ml) butter or margarine (or as needed)
  • Salt to taste
  • Cooking Utensils:
  • Frying pan
  • Spatula
  • Small drinking glass or round cookie cutter
  • Using a small drinking glass or round cookie cutter, cut a circle from the center of the bread (approximately 1 1/2 - 2 inches round) and set the circle aside.
  • Spread butter or margarine on remaining bread slice.
  • Place bread slice in frying pan. Put a dab (approx. 1/2 tsp (2 ml).) butter or margarine in center where hole was cut out. Place egg in center hole. Lightly salt egg.
  • Fry on medium heat until bread is toasted to a golden brown.
  • Spread butter or margarine lightly on up-side of bread when bottom-side is almost browned.
  • Using a spatula, gently turn toast with egg over in frying pan.
  • Lightly butter cut-out circle of bread on both sides & brown on skillet while cooking the egg in the bread.
  • Remove bread with egg and place on plate. Top with toasted bread circle (hat).
  • Add a dab of child's favorite jelly or jam on top of the "hat" to add color and "excitement".
My children didn't like eggs any way but scrambled when they were little so I created a way to make them more interesting to eat without being scrambled. This not only broadened their tastebud experience but also got them to eat the "whole" slice of bread with their breakfast in order to give them both the protein and starch they needed to start their day properly. Along with a small "sipper cup" of orange juice, this gave them a well-balanced breakfast.

Their dad (now an ex-husband but friend), later began cooking this recipe for them when we divorced. It was an easy-to-cook "bachelor-type" meal for the kids. Of course, he's always argued that he was the creator of it so we now both take credit for the recipe. What matters is that . . THE KIDS LOVE THEM STILL!!

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