Total Calories: 71
With a soup can, ends removed, cut a hole in the center of each slice of toast. Preheat a Dutch oven lid, upside down resting on a upside down Dutch oven or lid trivet with coals under the lid for heat.
Place butter on lid and melt all over the lid. Place the toast on the lid and crack 1 egg into each hole. Cook 1 minute, turn over with a spatula and cook 1 more minute. Salt and pepper to taste. Serve hot. Try serving with country gravy over the eggs and toast.
This is one of my favorite breakfasts. Mom made them for me when I was four or five years old. Thanks mom!
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