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26 # PEANUTS FAMILY COOKBOOK

WOODSTOCK’S EGGS-IN-A-FRAME

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4 tablespoons butter, at room

temperature, plus more for

cooking

4 slices whole-wheat bread, or

your favorite sliced bread

4 large eggs

Salt and freshly ground pepper

Makes 4 servings

Generously butter both sides of the bread, reserving 1–2 teaspoons of

the butter. Using a 3-inch round cutter, cut a circle out of the center of

each slice of bread and set aside.

In a large nonstick frying pan or griddle over medium heat, add the

reserved butter, spreading it throughout the pan as it melts. When the

pan is hot and the butter is melted, place 2 slices of bread in a single,

even layer in the pan, including the cutout circles.

Place a small dab of butter inside the hole in both slices of bread. Then,

crack an egg into the hole in each slice of bread and season lightly with

salt and pepper. Let the egg cook until it just begins to turn opaque,

about 2–3 minutes, occasionally poking the white to let any uncooked egg

fall to the bottom. Slide a spatula under each slice of bread and its egg and

carefully turn them over together. Continue to cook until the yolk is still runny

but the white is cooked through, about 30 seconds more. Turn the cutout

circles as well, cooking until nicely browned on both sides.

Transfer each egg in a frame to a plate with a toast round alongside

it. Serve at once. Repeat with the remaining slices of bread, eggs, and

butter.

Frame your day—and your breakfast—with a crisp piece of toast. Kids will

love to see their morning egg peeking out through the hole in the bread.

INGREDIENTS