Cowboy Eggs

Every family seems to call this recipe a different name, but in ours, it's cowboy eggs. The name comes from my grandma. It is one of my favorite breakfast recipes. Using a nice big slice of bread is key to making this especially good.

Cowboy Eggs

2-3 T butter
2 eggs
2 slices of bread
garlic powder
black pepper
salt

Turn a glass over and use it to cut a hole in the middle of the slices of bread. Put a heavy frying pan (cast iron, if you have it) on the stove over medium heat. Melt 1 T of the butter in the pan. Use pats from the rest of the butter to dot one side of the bread slices, also buttering the cut-out round. Place the bread in the pan, butter side down, and crack the egg into the hole in the bread. Season the egg to taste. You may need to reduce the heat slightly. Butter the other side of the bread. Place the cut-out toast in the frying pan and butter its other side.

Flip the cowboy egg when the white is almost set, flipping the cut-out round as well. Only cook the egg on its other side for a couple minutes, if you like a runny yolk, which is great to sop up with the cut-out toast. Serve immediately.