Howdy, pardners! You look hungry after wrestling all morning with them coyote uglies. I reckon you could do with a little breakfast before you herd them little doggies into that there pen. Pull yerself up round that campfire, eat my sexy version of cowboy eggs and I’ll tell some tall tales about them crazy cowgirls in Dodge City. These girls will holler at the moon and love nothing more than to be ridden hard and put away wet. I reckon y’all know what I mean so you best get on that Pony Express and get yerself a piece before Wild Bill and his men cock-block you. This here recipe came about when I had my own cowgirl who wanted something quick before dragging me back up to the saloon bedroom for more of the same. We done did hide out all morning, afternoon and night and that sheriff never got his mangy paws on me. Thanks to her, I lived to tell this story and feed you my wake-me-up special. Yee-haw!
Total time: approximately 4 minutes
Projected cost: $2
Drinking Buddy: These are usually morning meal, so OJ or mimosas will do.
Ingredients (per dish):
1. 2 eggs
2. 2 thick slices of bread (recommend Texas Toast)
3. salt to taste
4. ½ an avocado
5. black pepper to taste
6. 1 teaspoon of butter
Use a large bottle cap (like for juice) and put a hole into the middle of each slice of bread. Melt the butter in a pan on medium heat and then throw in the bread.
Crack an egg into the center of each hole. Sprinkle the desired amount of salt and pepper on each egg (approx 2 minutes). Once the egg whites start to escape and harden from under the bread, flip them and cook the other side making sue the yolk is still soft in the middle (approx 1-2 minutes). Serve it up on a plate with the side you cooked first up, its much prettier, and crown with avocado slices. Serve with bacon or hot sauce if you like.