This recipe comes from Lucinda Scala Quinn, Host of "Mad Hungry," on the Hallmark Channel and puts playful spin on breakfast.

Everyday Food, June 2011


Credit: Andrew Purcell

Recipe Summary

Makes 2


Ingredient Checklist


Instructions Checklist
  • With a 2-inch round cookie cutter, cut a hole in the center of each piece of bread, reserving cutouts. In a large nonstick skillet, melt 1 tablespoon butter over medium-high. Add cutouts and bread and cook until lightly brown on undersides, about 3 minutes.

  • Add 3/4 teaspoon butter to hole of each piece of bread. Arrange pepper strips in holes to resemble a pinwheel. Crack 1 egg into each hole and season with salt and pepper. Cook until egg whites are set, 1 minute. Gently flip bread and cutouts and cook 2 minutes more (yolks will be runny). Serve pepper side up with toast cutouts for dipping.

Cook's Notes

If you don't have a 2-inch round cookie cutter, use the rim of a small glass to make the cutouts. For easy flipping, use the widest spatula you have. Serve this dish with greens lightly dressed with olive oil and vinegar for breakfast or lunch.