My family calls it egg bread; others call it bunny-in-a-hole, but whatever name people call it, it’s a tasty breakfast meal.

It’s a great food to make in a cast iron skillet over the fire or on a camp stove. Plus it’s fast so you’ll be eating in just a few minutes. It will probably take you longer to read these directions than it will to make it.

The basic premise is to take a round cookie cutter, cut a hole out of a slice of bread, put it in a frypan, break the egg into the hole, cook, and enjoy.

But I don’t take cookie cutters when camping so I use a drinking glass to cut the hole out of the bread. While a glass with a top diameter of 2 1/2″ is best; any glass that has a top diameter smaller than your slice of bread will work.

Here’s how I make it:

EGG BREAD
Ingredients needed for each serving:
1 slice bread (Brownberry 12 grain recommended)
1 egg
approximately 1 teaspoon butter
approximately 1 teaspoon extra virgin olive oil
salt and pepper to taste

Heat the extra virgin olive oil and butter in cast iron fry pan. While the oil and butter are heating, place the slice of bread on a flat surface. Using the top of a round drinking glass with a diameter smaller than the slice of bread; push down firmly to cut out the center of the bread. Save the center piece for sandwiches (kids love them made into crustless peanut and jelly sandwiches).

Place the slice of bread in the preheated pan. Cook for about 2 minutes or until the bread is browned on one side. Flip it over. (Note: if the bread has soaked up all the olive oil and butter, put another small pat of butter in the center of the hole and let it melt). Crack the egg into the hole of the bread. Sprinkle the egg and bread with salt and pepper.

Cook for another two minutes or until the egg is done for sunny side up eggs. For eggs over easy or over medium, flip the egg in the bread and cook for another few seconds.

If you like your eggs over hard, don’t precook the first side of the bread to brown it otherwise it will burn before your egg is cooked hard.

Eat immediately.

Note: if you’re wondering why I use a combination of butter and olive oil, it’s because I love the taste of butter and like that olive oil is a much healthy fat to use. It’s my compromise between health and taste.