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Wolowe Oczy Jajka (Bull’s-Eye Eggs)

Recipe : Wolowe Oczy Jajka (Bull's-Eye Eggs)
Method :

4 sl White bread

Butter or margarine, room -temperature 4 Eggs

2 tb Half and half

Salt Freshly ground black pepper 1/3 c Shredded sharp Cheddar

-cheese Servings: 4 Finely chopped parsley Preheat oven to 325 F. Cut out a 2 1/2 inch circle from centre of each bread slice, leaving crust intact. Discard bread circles or reserve for another use. Lightly spread butter or margarine on 1 side of each bread piece. Heat a large skillet. Add bread, buttered side down. Cook over medium heat until lightly browned. Turn bread over, cook 1 minute. Remove from skillet. Lightly grease a large shallow baking dish. Place each bread piece in baking dish. Break 1 egg into each bread crust. Drizzle 1 1/2 teaspoons half and half over each egg. Season with salt and pepper to taste. Top bread crusts with shredded cheese. Bake 15 to 20 minutes or until egg whites set. Garnish with parsley. Source: HP Books, Polish Cooking by Marianna Olszewska Heberle posted by Linda Davis

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This entry was posted on Thursday, May 29th, 2008 at 06:05 and is filed under Regional Cuisine. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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