toast d'oeuf french for egg toast

by Sandy
(louisianna)

1 frozen toaster waffle or 1 slice bread
1 teaspoon cooking oil or butter
1 egg
1 tablespoon shredded Cheddar cheese
Taco sauce or ketchup, if you like
Kitchen items you need:
2 - 3 inch cookie or biscuit cutter or drinking glass
kitchen knife
6- to 8-inch nonstick omelet pan or skillet
Kitchen timer
Pancake turner
Plate
Spoon
1. If you use a frozen waffle, let it thaw for about 5 or 6 minutes. Cut out the center of the waffle or the bread slice with the cutter OR set the glass upside down on the waffle or bread slice and cut out the center by cutting around the glass with the knife.

2. Put the oil or butter into the pan. Put the pan on a burner and heat it over medium heat for a little bit. Sprinkle a few drops of water into the pan. The pan is hot enough when the water sizzles and dances in the pan.

3. Put the waffle or the bread slice and the cutout in the pan. Break the egg and slip it into the hole in the waffle or the bread slice. Immediately turn the heat down to low. Set the timer for 3 minutes.

4. When the 3 minutes are over, lift up the waffle or bread slice with the pancake turner to look at the bottom. If the bottom isn't lightly browned, cook a little more until it is. With the pancake turner, carefully pick up the cutout and the waffle or the bread slice with the egg inside and turn them over. Sprinkle the egg with the cheese.

5. Set the timer for 3 minutes. Let the waffle or bread slice cook until the egg white is set all over and the yolk starts to thicken. It doesn't have to be hard. If the eggs are still runny, set the timer for another minute or two. When the egg is done, remove the pan from the burner. With the pancake turner, lift the cutout and the waffle or the bread slice with the egg inside onto the plate. Spoon taco sauce on top of the egg or squeeze on ketchup, if you like.