This recipe has been around cowboys for much longer than the Pioneer Woman has been cooking, but she made it famous.  So our hat is off to her and her best selling cookbooks of Southwestern favorites.


  • 1 slice of  bread
  • 1 T. butter
  • 1 egg
  • Salt
  • freshly ground black pepper


Press a hole in the center of the slice of bread using a cookie cutter or biscuit cutter.

Heat a non-stick or cast iron skillet over medium heat and melt in the butter. When the butter is melted, place the piece of bread in the skillet and crack the egg into the center of the hole.

Cook about 60 seconds, until just set enough to flip.  Salt and pepper.  Flip with a spatula and salt and pepper the other side.  Cook for 30-60 seconds depending on how you like your egg.

Move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels soft. Here’s the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk. Perfect.