Eggshole

Ingredients:

1/2 - 3/4 cup butter (or so)
4 eggs
4 pieces of bread
16 thin, 1inch by 4 inch, Medium or Old Cheddar slices
4 pieces of peameal bacan (Canadian Bacon) fried and set aside
salt & pepper to taste
dash basil

Method:

Take the bread and lay it out (untoasted) on the counter. Take a wine glass or small juice glass and press out a circle from the center of the bread.

In a large electric fryer, melt 1/4 cup butter - make sure there is plenty to coat the underside of the bread. On low heat (about 200 F), fry the bread on the first side...also, do the holes in the space around it as they make a good dipper. When that side is brown, lift the bread add more butter, lay four pieces of the peameal bacon where the holes of the bread are going to be and flip the bread to its other side now ensuring the bacon is in the hole. In the holes of the bread add immediately an egg into the center of each. Cover the pan for 3-4 minutes until the egg yolk is not hard but the top is whitish. Remove the lid of the pan and lay the cheese on top. Cover and let simmer until done to desired consistency. Remove carefully making sure not to separate the bacon from the rest. I like mine dipable so that won't take as long as my husband's who likes his yolks hard. Serve warm.

NOTE: If you do not have back bacon...aka peameal bacon or Canadian bacon or just don't feel like that many calories, try this without the bacon just be sure that when you flip the bread add even MORE butter to the hole (even if you have a non-stick pan) to make sure the egg does not stick in any way to your pan. Then add your egg etc.

Feeds 2 people very well. A perfect morning after breakfast.