5 stars for nostalgia! Been eating these occasionally for 50 years. We call them Popeye eggs, that is what my mom called them. in our version, both sides are buttered well and the egg is cracked into the hole, lifting up the bread to let it go underneath the bread. Both sides get cooked to medium; the cut out piece is cooked too.

Reviewed On: Aug. 28, 2011

Hubby loved this- I didn't have Swiss so I used Provolone, which began to get stringy as it cooled on the plate (almost done eating at that point though). Still tasted good. Next time I'll use Swiss. Also, used lower sodium soup and lite sour cream. Easy to fix, served with rice and vegetables. A crusty bread would have been good alongside.

Reviewed On: Nov. 2, 2010

Marinated 3 days using ziptop bag. Used 1 large onion. Used the crockpot for the beef-cooking part, made the gravy in a skillet and added back to the crockpot. Definitely include the gingersnaps. I used 12 smallish ones smashed to make 2/3 cup. It is still tart even for sauerbraten with the addition of 2 more Tbsp sugar which made it about right for us and brought it to a 4+. If I would have cooked it 4-5 hours on low that would have been enough. Served with spaetzle, applesauce, and sweet and sour red cabbage. Used the crockpot for the beef-cooking part.

Reviewed On: Oct. 10, 2010