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Title: Buffalo Eggs
Yield: 1 Serving

Ingredients

      1 sl Dense sandwich bread
      2 tb Butter
      1    Egg
           Salt; to taste
           Freshly-ground black pepper;
           - to taste

Instructions

Use a cookie cutter or glass to cut out a 2-inch circle in the center of
the slice of bread.
Heat a small nonstick skillet over medium heat. Add 2 teaspoons butter.
When butter has melted and is foamy, place the slice of bread in the pan.
Cook for 1 minute until golden. Flip the piece of bread over, drop the
remaining 1 teaspoon butter in the hole, and when the butter has completely
melted, crack the egg into the hole. The white will run under and the
yolk will sit in the hole. Cook over medium heat 1 to 3 minutes until as
set as desired. If you wish a drier egg, you can flip the toast back over
to lightly cook the top of the yolk. Serve hot with salt and pepper.
This recipe yields 1 serving.

Comments: You can make more than one portion at a time on the flat
surfaceof a griddle.

Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6346 broadcast 12-16 1996)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com

12-16-1996

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Contributor: Susan Feniger and Mary Sue Milliken

Preparation Time: 0:00

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