Or, if you prefer, "Toad in the Hole"...that's what we called this breakfast when I was a kid. I made these for another "breakfast for dinner" treat and my whole family gobbled 'em up. I guess the classics never go out of style.
From: The Pioneer Woman website
1 slice Of Your Favorite Kind Of Bread
1 Tablespoon Butter
1 whole Egg
Salt To Taste
Pepper To Taste
With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
Next, heat a skillet over medium-low heat and melt a Tablespoon of butter in it. When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of hole.
Cook for at least 30 seconds or so before attempting to move the bread or things could get messy. Sprinkle the egg with salt and pepper to taste. After about a minute, flip it over with a spatula and salt and pepper the other side.
Now move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels, to the touch, still soft without feeling over-jiggly. Here’s the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk.
This yields one serving. Repeat the process for additional portions.