Try this Buffalo Eggs recipe, or contribute your own.

Still searching for what to cook ?

Name: Buffalo Eggs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Butter; Black Pepper freshly ground; 1 Egg; 1 sl Dense sandwich bread; Salt to taste

Find the most delicious recipes here

INGREDIENTS

2 tb Butter
Black Pepper ; freshly ground
1 Egg
1 sl Dense sandwich bread
Salt ; to taste

Servings

INSTRUCTIONS

Use a cookie cutter or glass to cut out a 2-inch circle in the center of the slice of bread. Heat a small nonstick skillet over medium heat. Add 2 teaspoons butter. When butter has melted and is foamy, place the slice of bread in the pan. Cook for 1 minute until golden. Flip the piece of bread over, drop the remaining 1 teaspoon butter in the hole, and when the butter has completely melted, crack the egg into the hole. The white will run under and the yolk will sit in the hole. Cook over medium heat 1 to 3 minutes until as set as desired. If you wish a drier egg, you can flip the toast back over to lightly cook the top of the yolk. Serve hot with salt and pepper. This recipe yields 1 serving. Comments: You can make more than one portion at a time on the flat surface of a griddle. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6346 broadcast 12-16 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-16-1996 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

Alert editor

Buffalo Eggs

2 tb Butter
 Black Pepper freshly ground
1 Egg
1 sl Dense sandwich bread
 Salt to taste

Use a cookie cutter or glass to cut out a 2-inch circle in the center  of the slice of bread. Heat a small nonstick skillet over medium  heat. Add 2 teaspoons butter. When butter has melted and is foamy,  place the slice of bread in the pan. Cook for 1 minute until golden.  Flip the piece of bread over, drop the remaining 1 teaspoon butter in  the hole, and when the butter has completely melted, crack the egg  into the hole. The white will run under and the yolk will sit in the  hole. Cook over medium heat 1 to 3 minutes until as set as desired.  If you wish a drier egg, you can flip the toast back over to lightly  cook the top of the yolk. Serve hot with salt and pepper. This recipe  yields 1 serving.    Comments: You can make more than one portion at a time on the flat  surface of a griddle.    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show # TH-6346 broadcast 12-16  1996) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    12-16-1996    Recipe by: Susan Feniger and Mary Sue Milliken

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (79g)
Recipe Makes: 1 servings

Calories: 276
Calories from Fat: 252 (91%)

Amt Per Serving		% DV

	Total Fat 28g	37 %
	Saturated Fat 16.1g	81 %
	Monounsaturated Fat 7.9g
	Polyunsanturated Fat 1.6g
Cholesterol 272.5mg		84 %
Sodium 233.7mg		8 %
Potassium 80.1mg		2 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 0.6g
Protein 6.6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 276

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe