Tania Boughton's Famous One Eyed Winks
A healthy version of a Southern favorite, great for breakfast and easy to make!
A healthy version of a Southern favorite, great for breakfast and easy to make!
- Carbohydrate 1.902135 g
- Cholesterol 1027.89 mg
- Fat 24.272235 g
- Fiber 0 g
- Protein 30.56979 g
- Saturated Fat 7.54797 g
- Serving Size 1 1 Serving (243g)
- Sodium 340.2885 mg
- Sugar 1.902135 g
- Trans Fat 4.05303 g
- Calories 349 calories
Step-by-step
- Spray skillet down with Fat Free Cooking Spray over medium heat
- Cut holes in center of each piece of bread
- Spray both sides of bread down with I Can't Believe It's Not Butter
- "Toast" bread in skillet for about a minute on each side to get it warm, remove from pan
- Place bread on plate, next to stove
- Make sure pan is still greased, use more Pam if needed
- Crack 2 eggs gently in pan keeping yolks intact
- Gently place a piece of the "holey bread" on top of the egg so the yolk shows through the hole
- Continue cooking for about 30 seconds, then gently flip so that bread and egg yolk are face down on the skillet
- Cook for about 30 to 45 seconds and flip back over
- Remove the two "One Eyed Winks" from heat and repeat until all eggs and pieces of bread are cooked
- Serve immediately, yum!
Golden, crisp whole-grain toast yields to a warm, runny yolk encased in firm whites when this breakfast classic is cooked properly. Controlling pan thermal energy prevents the exterior of the bread from scorching before the egg protein fully coagulates. Cast iron or heavy-bottomed stainless steel skillets maintain stable medium heat better than thin aluminum pans, ensuring even browning across the crumb.
Managing Heat and Egg Coagulation
Egg whites set at approximately 144 degrees Fahrenheit, while yolks thicken around 158 degrees Fahrenheit. Keeping the skillet at a moderate temperature allows the white to anchor securely to the bread cutout without tightening the yolk into a chalky mass. Flipping the assembly precisely after thirty seconds prevents the bread from absorbing excess moisture from the raw white while still encouraging proper protein setting.
- Avoid high heat, which burns the outer starches of the bread before the interior egg white cooks.
- Ensure the skillet maintains a light coating of fat to prevent the delicate egg membrane from tearing upon contact.
- Keep the pan at medium heat for the entire two-minute cooking duration to guarantee consistent thermal transfer.
