We called these "Eggs In The Nest" in the "old" days; let's just say we have been making these for 55 years! LOL. Anyway, we, too, butter both sides of the bread and then place the bread, along with the buttered cut out "hole", in a skillet over medium heat. Cook the first side till lightly brown and flip the bread and "hole" and THEN add the egg and season with salt and pepper to taste. Cook until you see the egg white "whiten" and begin to bubble and then flip the bread and egg over to cook slightly longer for that "over easy", no uncooked egg white, finish. Serve with the "hole" replaced and voila! "Egg In The Nest" heaven!

Reviewed On: Jan. 15, 2012

Very good simple recipe for those of us seeking a high protein low fat nutritious meal; very good! I have to say, however, to those of you using a nonstick pan, DO NOT ADD OIL OR NON STICK SPAYS TO THAT EXPENSIVE PAN... YOU WILL REGRET RUINING THE NON STICK FINISH! Use, as the author of this recipe recommended, a heavy cast iron or stainless steel skillet.

Reviewed On: Nov. 10, 2011

I'm from Wisconsin and have been tailgating for 40 years in Madison and Green Bay. I have to tell you that if you are going to have a Wisconsin Brat, you better grill them first and have your hot marinade ready to receive them off the grill. Once off the grill, allow them to set for at least an hour in the marinade before serving. I usually make brats for a "crowd" the day before and allow the brats to sit overnight in the marinade. An hour or so before the tail gate I simply take my "huge" Bucky Pot full of brats and marinade and place it right on the grill for the "re heat". The brats are flavorful and melt in you mouth... oh, don't forget, use a slotted spoon to take out the sliced onions and garlic from the marinade to put on the brats.. OUT OF THIS WORLD. This is a good recipe for rainy days but, I agree with another reviewer, the flavor of the brat is lost to some degree in this recipe. You must also use a "strong" full bodied dark beer. I would use Augsburger Bock beer if it were still made out of Monroe, Wisconsin... ahhhh those good old fall days with a blue sky, cool breeze, the scent of fall leaves and grills, a cold beer, the laughter of friends and a good old fashion Wisconsin brat.

Reviewed On: Sep. 17, 2010