One Eyed Jacks

May 28th, 2011 by Erin Gennow
One Eyed Jack (with broken yolk)

One Eyed Jack (with broken yolk)

One Eyed Jacks

I love this simple dish for breakfast, lunch, dinner, or a snack.  Serve it with bacon or fruit on the side.  If I add cheese on top I call them Sleeping One Eyed Jacks.

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 2-4


1-2 tablespoon butter, at room temperature

4 slices white bread

4 eggs

Freshly ground black pepper and sea salt, to taste

2-4 slices cheese, such as Gruyere or Fontina (optional)


A large skillet with a lid


Cut a round out of the center of each slice of bread, about the size of an egg yolk.

Lightly butter each side of bread.

Heat the skillet over medium heat and add the remaining butter (enough to coat the skillet).

When the butter is melted place the 4 slices of bread with the holes into the skillet.

Crack open the first egg and gently place it in the hole of a bread slice, being careful not to break the yolk.  Repeat with the remaining eggs, cracking each egg into the holes in the bread slices.

Eggs in Toast

Eggs in Toast

Cook for a couple minutes until the egg starts to set, then very gently flip each piece of bread over and cook for another couple of minutes.

Toasts Flipped Over

Toasts Flipped Over

If using cheese place a slice on top of each egg/toast.  Put the lid on and cook for another minute, just to start melting the cheese.

Place the One Eyed Jacks on the plates and sprinkle with salt and pepper if desired.


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