Ox Eye Eggs Food

OX-EYE EGGS

Steps:

• 1. Melt butter or margarine in a frying pan over medium heat.
• 2. Carefully crack the eggs into a small bowl. Slip the eggs into the pan.
• 3. Cover and cook for 4 minutes, or until the whites are set and the yolks are cooked to your liking.

BAKED BULL'S-EYE EGGS

Steps:

• Preheat oven to 375 degrees. Generously butter a nonstick rimmed baking sheet. Butter bread on both sides. With a cookie cutter or drinking glass, cut a 2 1/2-inch round from center of each bread slice. Place slices and rounds on sheet and bake until golden, 6 minutes. Remove from oven and flip bread.
• Carefully crack 1 egg into center of each slice. Season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 9 minutes, rotating sheet halfway through (sprinkle with cheese, if using, during last 30 seconds of baking). Serve with desired toppings.

L.E.O. (LOX AND EGGS AND ONIONS)

Steps:

• Cut the onion in half, then slice thinly. In a large saute pan, heat the oil over high heat, then saute the onions until lightly colored. In a bowl, beat eggs with a fork, then add to the pan. When the eggs have set on the bottom, scramble in the lox and flip over. Cook and scramble until just set.

OX EYES

Steps:

• Remove the crust of the bread and with a round biscuit cutter take the center out of each slice.
• Add the milk and salt to the beaten egg.
• Place the bread in a buttered baking dish and baste with the egg and milk.
• Break an egg in the center of each slice; place in a hot oven and bake until the whites of the eggs are set.