French Eggs in a Frame

Ingredient

 

2 or 3 mini-loaf slices of dark bread. I used a buckwheat/rye loaf I’d just made.

    The filling is enough for at least three slices.

Egg Filling:

1 egg.

1½ TBSP yogurt

1½ TBSP shredded (not ground) parmesan cheese. (or use another cheese of your choice.)

Spices to taste: I used salt, pepper, basil.

Stir these all together in a custard cup or small bowl.

Instructions

·         Preheat a cast iron frying pan.

·         Butter both sides of the bread.

·         Cut out the center of the bread with a shot glass.

·         Lay all holed bread slices in frying pan.

·         Immediately fill with egg filling.

·         Lay the “holes” in the gaps between the bread, to toast. 

·         Note that it is traditional to serve the holes with peanut butter.

Flip them over as needed. Note that the “holes” will need flipping before the French eggs in a frame need flipping.