I remember the first time I had Bull’s-eyes, I was 14 and they were prepared by a fellow student at the boarding school I went to. I was hooked; these tasty concoctions of bread and egg are so crisp and full of flavor. I have been making them ever since, but for some time now had not had any. Last weekend I had a great get together and two of my guests decided to make these for everyone. Thank you Sue and Duey; I now find myself craving them again. They are easy and looked forward to by the kids. Mackenzie, my youngest daughter and I were chatting last night and I said lets have Bulls-eyes for breakfast. She lit up and was really happy to have them this morning. I started my day way to early and MacKenzie fell asleep on the couch last night, so I started doing some laundry, made my coffee and hit the hot tub with some Bailey’s Irish cream to keep my insides warm and the hot tub to relax me. There is nothing better than having this quiet time with the cold brisk air outside to combat the 104 degrees of the hot tub. I know I will have a great day, not to mention my Husband comes home today from his trip to France. Life is really very good!
Butter up some bread, using a wine glass or similar small cup cut out the middle of the bread.
In a preheated pan drop the bread in and then crack an egg into the center.
Cook as you would normally, the insides should be runny and can be sopped up with the surrounding bread and toast rings. Serve with mimosas for the adults and some sausage.
Noncooks think it’s silly to invest two hours’ work in two minutes’ enjoyment; but if cooking is evanescent, so is the ballet.” Julia Child quote