Wolowe Oczy Jajka (Bull's-Eye Eggs)
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
white bread
|
|
| 1 | x |
butter
or margarine, room temperature |
*
|
| 4 | large |
eggs
|
|
| 2 | tablespoons |
light cream (half&half)
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| ⅓ | cup |
cheddar cheese, very old, sharp
shredded |
|
| 1 | x |
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
white bread
|
|
| 1 | x |
butter
or margarine, room temperature |
*
|
| 4 | large |
eggs
|
|
| 3E+1 | ml |
light cream (half&half)
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 79 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 1 | x |
parsley leaves
chopped |
*
|
Directions
Preheat oven to 325℉ (160℃).
Cut out a 2½ inch circle from centre of each bread slice, leaving crust intact.
Discard bread circles or reserve for another use.
Lightly spread butter or margarine on 1 side of each bread piece.
Heat a large skillet. Add bread, buttered side down.
Cook over medium heat until lightly browned.
Turn bread over, cook 1 minute.
Remove from skillet.
Lightly grease a large shallow baking dish . Place each bread piece in baking dish.
Break 1 egg into each bread crust.
Drizzle 2½ teaspoons half and half over each egg.
Season with salt and pepper to taste.
Top bread crusts with shredded cheese. Bake 15 to 20 minutes or until egg whites set.
Garnish with parsley.
