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Baked Bull’s Eye

Baked Bull’s Eye

Baked Bull’s Eye


• 2 Tbsp unsalted butter, room temperature, plus more for sheet
• 6 slices sandwich bread
• 6 large eggs
• Salt and pepper
• Toppings, such as grated cheddar, chopped parsley, sliced avocado, hot sauce, and chopped tomatoes (optional)


Pre-heat oven to 375° F. Generously butter a non-stick rimmed baking sheet. Butter bread on both sides. With a cookie cutter or drinking glass, cut a 2 1/2-inch round from center of each bread slice. Place slices and rounds on sheet and bake until golden, 6 minutes. Remove from oven and flip bread. Then, carefully crack 1 egg into center of each slice. Season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 - 9 minutes, rotating sheet halfway through (sprinkle with cheese (if using - during last 30 seconds of baking). Serve with desired toppings.

Serves 6 singles

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