xiaoxl/recipe_data huggingface dataset:
Easy and Simple Korean BBQ Ribs
Category: world-cuisine
By DOUBLEDOWN

This is a family recipe that's not only simple, but tastes great!  Only needs some steamed rice to complete the meal.

Ingredients:
1 cup soy sauce
1 cup white sugar
1 teaspoon ground black pepper
5 cloves garlic, chopped
3  green onions, chopped
2 tablespoons Asian (toasted) sesame oil
1 teaspoon sesame seeds
2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Directions:
Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved, and stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds. Place the ribs in a large bowl, and pour the marinade over the ribs. Stir to coat the ribs with the marinade, and refrigerate for 1 hour. Stir the ribs and marinade again, and refrigerate for 1 more hour. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side. Have a spray bottle of water handy in case the ribs flare up.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 771.1
Fat: 49 g
Saturated fat: 18.8 g
Carbohydrates: 57.4 g
Sugars: 51.3 g
Dietary fiber: 1.1 g
Protein: 26 g
Cholesterol: 93.1 mg
Sodium: 3660.3 mg
Pork and Sauerkraut Goulash


Ingredients:
flour, olive oil, onions, garlic cloves, green pepper, sweet paprika, hot paprika, chicken broth, diced tomatoes, sauerkraut, sugar, bay leaf, sour cream, parsley

Directions:
Dredge meat with flour., Heat oil in a large skillet, when hot, add meat and cook until well browned., Remove and set aside., In same skillet, saute onion, garlic, and green pepper for 5 minutes., Add both paprikas and cook for 2 minutes. Add meat to onion mixture and stir., Add broth, tomatoes, sauerkraut, sugar, bay leaf, salt and pepper., Cover and simmer for 1 1/2 hours., Remove Bay leaf, Serve with sour cream and parsley.
Cod with Warm Avocado Salsa


Ingredients:
cod fish fillets, olive oil, salt, fresh ground black pepper, white wine vinegar, lime, juice of, cherry tomatoes, avocado, fresh chervil

Directions:
Sprinkle salt and pepper on the cod., Heat the oil in a medium frying pan., Pan-fry the cod for 5-6 minutes or until just cooked through., Add the white wine vinegar and lime juice., Cook for a further 30 seconds., Remove the fish and place on a serving plate, keep warm., Stir the tomatoes, avocado and chervil into the pan until warmed through., Do a taste check, add more lime juice if needed., Place the warmed salsa on the fish and serve.
Mango and Sweet Pepper Salsa With Toasted Pepitas


Ingredients:
mango, red bell pepper, shallot, lime juice, fresh cilantro leaves, salt, cayenne pepper

Directions:
Toast the pepitas in a small skillet over medium heat until lightly browned, about 3 to 5 minutes.
In a medium bowl, toss together mango, bell pepper, shallot, 2 tablespoons lime juice, cilantro, salt, and cayenne. Let stand at room temperature to blend flavors, 15 to 30 minutes.
Adjust seasoning with additional lime juice, salt, and cayenne.
Stir in pepitas and serve.
Zucchini Chocolate Chip Muffins


Ingredients:
brown sugar, white sugar, vanilla, eggs, green zucchini, flour, baking powder, baking soda, cinnamon, salt, chocolate chips

Directions:
Heat oven to 375°F.
Mix dry ingredients: flour, baking powder, soda, cinnamon, salt and set aside.
Cream sugars, oil, and vanilla.
Add eggs, one at a time.
Add zucchini.
Add dry ingredients, just until mixed, and finally fold in chocolate chips.  Bake in 375F oven for 20 to 25 minute  Makes about 30 large muffins or 13 Texas size.
Dad's Jerky Marinade
Category: side-dish
By Navy_Mommy

My dad has been making beef jerky for about as long as I can remember.  He started on an outdoor smoker before graduating to an indoor dehydrator.  He has gotten my husband addicted to it.  You can use any type of meat that you like.  I usually look for large inexpensive roasts with as little fat and marbling as possible.

Ingredients:
½ cup soy sauce
¼ cup Worcestershire sauce
½ teaspoon liquid smoke flavoring
1 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ cup brown sugar

Directions:
Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, pepper, and sugar; stir until mixed. To use, toss one pound of thinly sliced meat with the marinade until well coated. Place into a resealable plastic bag, and squeeze out the air. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade, and discard excess marinade. Prepare jerky according to the manufacturer's directions of your smoker or dehydrator.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup

Calories: 72.3
Fat: 0.3 g
Carbohydrates: 16.9 g
Sugars: 14.6 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Sodium: 993.1 mg
Inside-Out Grilled Cheese Sandwich
Category: main-dish
By Chef John

In my humble opinion, this crispy, crunchy, cheesy masterpiece is the ultimate grilled cheese sandwich. Make sure you follow some basic rules for this to work properly. Only use airy, nutritionally insignificant white bread. Use a nice sharp cheddar and be sure to use a quality non-stick pan over medium to medium-low heat.

Ingredients:
2 tablespoons butter, divided
2 slices white bread
½ cup shredded extra sharp Cheddar cheese, divided

Directions:
Melt 1 1/2 tablespoons butter in a nonstick skillet over medium-low heat. Place bread slices in the skillet on top of the melted butter. Spread about 1/4 cup Cheddar cheese on one slice of bread; place the other slice of bread, butter-side up, on top of the cheese. Spread about 2 tablespoons of cheese on top of the sandwich. Melt remaining 1/2 tablespoon butter in the skillet next to the sandwich. Flip the sandwich onto the melted butter so that the cheese-side is facing down. Spread remaining cheese on top of the sandwich. Cook sandwich until cheese on the bottom is crispy and caramelized, 3 to 4 minutes. Flip sandwich and cook until cheese is crispy and caramelized on the other side, another 3 to 4 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 564.3
Fat: 43.4 g
Saturated fat: 26.9 g
Carbohydrates: 26 g
Sugars: 2.5 g
Dietary fiber: 1.2 g
Protein: 18.1 g
Cholesterol: 120.4 mg
Sodium: 854.9 mg
Potato Hominy Soup


Ingredients:
olive oil, onion, garlic, ground cumin, potatoes, green chili, vegetable broth, yellow hominy, cilantro

Directions:
Heat the oil in a medium-sized pot, and saute onion and garlic for 3 minutes., Add the cumin, stir well, then add the potatoes and green chilies., Cook over medium heat, stirring occasionally, another 5 minutes., Add the vegetable broth and hominy., Simmer the soup, covered, over low heat for 45 minutes., Stir in the cilantro and serve hot.
Camembert Cheese With Raspberries Sauce


Ingredients:
camembert cheese, cornstarch, water, raspberries, egg, olive oil

Directions:
Drain the raspberries can and reserve the juice to a small pan and heat it up.
Mix the cornstarch to the water and stir well.
When the juice boils, add the cornstarch and stir well until its thickened.Then add the raspberries.Let it cool a little.
Beat the egg. Place the Camembert into the egg mixture and next into the breadcrumbs.
Heat the olive oil in a pan and fry the cheese from both sides for 4-5 minutes.
Serve the cheese in a plate and at last add the raspberry sauce.
Brown Sugar BBQ Rub
Category: side-dish
By France C

This is my favorite rub to use when I smoke meats. I threw it together to use on smoked pork butt, but it also works really well on chicken and ribs. Apply liberally to meat and let sit overnight for best flavor. The brown sugar helps make a nice bark. Makes enough to cover two 8-pound pork butts or 6 racks of ribs.

Ingredients:
¼ cup dark brown sugar
¼ cup smoked paprika
2 teaspoons salt
2 teaspoons chili powder
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 teaspoon dry mustard
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon ground cinnamon

Directions:
Combine brown sugar, paprika, salt, chili powder, garlic powder, onion powder, dry mustard, black pepper, cayenne, and cinnamon in a small airtight container. Seal and store in a cool, dark place until ready to use.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 /3 cup

Calories: 35.5
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 8.1 g
Sugars: 5.9 g
Dietary fiber: 1.4 g
Protein: 0.7 g
Sodium: 473.3 mg
Baked Catalina Roma Tomatoes & Vadallia Onions


Ingredients:
roma tomatoes, sweet onion, brown sugar

Directions:
In round shallow baking dish spray Pam.
Preheat oven to 375°.
Place onion rings on bottom, reserving a few for top.
Place Roma tomato halves in dish.
Sprinkle garlic salt over each half.
In small bowl, mix Catalina dressing, Heinz 57 Sauce and brown sugar. Make sure sugar is dissolved.
Add reserved onion rings.
Spoon dressing mix over tomatoes and onions.
Spoon over tomatoes and onions.
Cover with lid or foil.
Bake 20 minutes.
Serve with slotted spoon. Serve juice with noodles if desired.
Alternate cooking method: Microwave.
Cover with plastic wrap. 10 minutes 70% power.
5 minutes full power. Careful removing plastic wrap.
Jade Soup


Ingredients:
boneless skinless chicken breast, cornstarch, salt, sherry wine, cornstarch, cold water

Directions:
Chop chicken very fine, or put in a blender or food processor.  Soak chopped chicken in 1/2°C of chicken stock.
Beat egg whites stiff then gently fold in cornstarch, chicken, and 1 tsp of salt.  Set aside.
Cook spinach in a small amount of boiling water, drain well then squeeze out water and chop very fine.
Heat oil in a wok over medium-high heat. Stir-fry spinach for 30 seconds.  Pour remaining 4°C chicken stock and sherry over spinach and bring to a boil.  Add chicken mixture and bring to a boil, stirring rapidly.
Season with 1 teaspoons salt.  Thicken with dissolved cornstarch.
Julia's Sole Meuniere


Ingredients:
sole fillets, butter, salt, pepper, flour, lemon juice, parsley, capers

Directions:
Season the fish with salt and pepper and turn in flour, shaking off excess.
-Heat 1 teaspoon butter and 1 teaspoon oil in a pan until the butter foam begins to subside. Lay in the fillets and saute for about a minute on each side, just until the fish begins to take on a light springiness to the touch. -Do not overcook; if the fish flakes, it is overdone.
-Remove to a hot platter and sprinkle minced fresh parsley over the fish. Rapidly wipe the pan clean with paper towels (so the flour residue will not speckle the butter to come – or use a fresh pan].
-Heat remaining butter in the pan, swishing it about and letting it brown lightly. Remove the pan from heat, squeeze in the juice of half a lemon, and capers before spooning the hot butter over the fish.
Simple Coffee Cake


Ingredients:
granulated sugar, ground cinnamon, butter, unbleached all-purpose flour, granulated sugar, brown sugar, ground cinnamon, unbleached all-purpose flour, unsalted butter, walnuts, unbleached all-purpose flour, sea salt, baking powder, baking soda, granulated sugar, unsalted butter, vanilla extract, eggs, buttermilk

Directions:
In a small bowl, add granulated sugar and cinnamon; whisk to blend. Generously grease a 9-inch springform pan; add some flour and tap out the excess. Sprinkle the bottom with ¼ cup granulated sugar mixed with cinnamon; set aside.
Preheat oven to 350ºF.
In a medium bowl, combine granulated sugar, brown sugar and cinnamon; stir until well blended. Add flour and stir to combine. Add butter and break down using a pastry cutter until the mixture resembles crumbles.
In another medium bowl, add flour, salt, baking powder, and baking soda; whisk until well mixed.
In the bowl of a stand mixer with the paddle attachment, add granulated sugar and butter; process until creamy and fluffy. Add vanilla and then eggs, one at a time, mixing well between each addition. Add a third of the dry ingredients and half the buttermilk; process on low speed until just combined before adding another third of the dry ingredients and buttermilk; combine again on low speed. Add the remaining flour mixture and process once again on low speed.
Spoon half of the batter evenly into the prepared pan and sprinkle on half of the crumble evenly; press down gently on the streusel so it sticks to the batter. Pour in the rest of the batter and level it out. Transfer the remaining streusel into the refrigerator for 15 minutes.
Place pan on a baking sheet lined with a silicone mat and transfer to the preheated oven; bake for 70 minutes or until a cake tester inserted in the center of the cake comes out clean.
After 15 minutes, remove cake quickly and evenly spoon on the remaining streusel (that will prevent it from sinking]. Return cake to the oven for the remaining baking time.
After 35 minutes, cover cake with foil to prevent the streusel from getting too dark.
Remove from the heat and let the cake cool off for 30 minutes before removing the springform and serving.
Freezer Tacos Kit


Ingredients:
ground beef, flour tortillas, rice, water, diced tomatoes, green onion, frozen corn, onion, cheddar cheese, cornstarch, chicken bouillon cube

Directions:
Add rice, water, corn, green onion, bullion and roughly half of the diced tomatoes to a rice cooker.  Cook as you normally would.  (Or, bring to a boil in a saucepan, reduce heat and simmer until done, about 12-15 minutes.]  Cool thoroughly.
Meanwhile, brown beef and onion in skillet.  Drain off the fat (I usually rinse it off under hot water in a mesh colander.]  Add the seasoning mix and remaining tomatoes (including the juice,] stir well.  Set aside to cool.
Meanwhile, if you are using block cheese, shred it.  Toss with as little cornstarch as is possible (this will help keep the pieces from forming a single glob in the freezer.]  If you buy pre-shredded cheese, you don't need it.
TO ASSEMBLE:  Make sure that all food is cooled enough that it won't melt a ziplock bag. The ground meat should fit into a quart sized bag.  The rice should also fit into a quart sized bag.  The cheese will probably fit into a sandwich size bag.  The tortillas may need a gallon size, depending on what kind you use.  If you made beans, I'd put them in a quart bag.  After all of the food is in bags, smooth it out so that you have nice flat bags, being careful not the break the seals.  Freeze on something flat, such as a cookie sheet.  The next day, or several hours later, place all ingredients in one gallon or 1 1/2 gallon bag and seal.
TO REHEAT:  First off, smash the bag of cheese to separate the pieces, and pour in to a serving dish to defrost on the counter.  Microwave the beans, rice, and meat together in their bags on high for 3 minutes.  Remove them each to a serving bowl, and microwave 3-10 minutes more, depending on how many bowls fit into your microwave at once.  (You may need to smash the bags to separate the food, and break it up with a fork.  I like to stir it once in the middle of reheating because microwaves don't heat evenly.]  The tortillas should separate easily, and only need 30-40 seconds to warm them by the time everything else is warmed.  The rice may need a tablespoon of water or broth added so it doesn't taste dry.
It sounds complicated, but really you get a nice meal, and few dishes, in 10-15 minutes or reheating / set the table time.
Betty Crocker Cream Wafers


Ingredients:
butter, flour, sugar, butter, icing sugar, vanilla

Directions:
Mix butter, flour and whipping cream thoroughly. Chill 1 hour.
Preheat oven to 375°.
Roll dough 1/8" thick on a lightly floured board.
Cut into 1-1/2 inch rounds.
Transfer onto waxed paper heavily sprinkled with sugar, turning to coat both sides.
Place on ungreased baking sheet; prick in 4 places with fork.
Bake 7 to 9 minutes or until slightly puffy.
Put 2 cookies together with filling.
Filling.
Blend  butter, icing sugar and vanilla together.
If desired tint pink or green (which I would; the picture is great].
Garlic-Cheese Flat Bread
Category: bread
By Brent BeSaw

Perfect alongside soup or salad, this flat-bread uses refrigerated pizza dough as its base. This flat-bread also makes a great snack served with pasta sauce for dipping.

Ingredients:
1 (13.8 ounce) package refrigerated pizza crust
¼ cup butter, melted
6 cloves garlic, minced
1 tablespoon minced fresh basil
1 cup shredded Cheddar cheese
½ cup grated Romano cheese
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 10x15-inch baking sheet. Press dough on to prepared baking sheet. Combine butter, garlic, and basil in a small bowl; drizzle over dough. Sprinkle with Cheddar cheese, Romano cheese, and Parmesan cheese. Bake in preheated oven until crisp, 10 to 12 minutes. Cut into squares and serve warm.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 servings

Calories: 186.3
Fat: 9.9 g
Saturated fat: 5.6 g
Carbohydrates: 16.3 g
Sugars: 1.8 g
Dietary fiber: 0.5 g
Protein: 7.6 g
Cholesterol: 26.7 mg
Sodium: 388.2 mg
Almond Snack Mix


Ingredients:
sugar, light corn syrup, butter

Directions:
Place cereal and almonds in a bowl.
In a saucepan, combine the sugar, corn syrup and butter.
Bring to a boil over medium heat, stirring occasionally, until a candy thermometer reads 250° to 266° (hard-ball stage].
Remove from the heat and stir in extract.
Pour over cereal mixture and mix well.
Spread onto waxed paper-lined baking sheets and cool.
Break apart.
Store in an airtight container.
Broccoli Slaw With Turkey Bacon and Water Chestnuts


Ingredients:
broccoli coleslaw mix, broccoli, low-fat plain yogurt, nonfat plain yogurt, apple cider vinegar, sugar, salt, fresh ground black pepper, low-sodium sliced water chestnuts, red onion, unsalted sunflower seeds

Directions:
In a large skillet, cook bacon over medium heat, turning frequently, until crisp (5 to 8 min].
Drain bacon on paper towels.
If using whole broccoli, trim off ends and chop the rest into 1/4-inch sticks.
Chop bacon coursely.
In a large bowl, whisk yogurt, vinegar, sugar, salt, and pepper.
Add water chestnuts, onion, broccoli, and if available, nuts or seeds.
Toss to coat.
Crawfish Chowder
Category: soups-stews-and-chili
By STKA

I serve this chowder Christmas night. Everyone welcomes the change from all of the junk food and turkey. It is very creamy and satisfying. Serve it with cornbread or crusty French bread.

Ingredients:
¼ cup butter
½ bunch green onions, chopped
½ cup butter
2 pounds frozen crawfish, cleaned
2 (10.75 ounce) cans  condensed cream of potato soup
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (15.25 ounce) can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream
½ teaspoon cayenne pepper

Directions:
Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside. In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 10 servings

Calories: 394.6
Fat: 27.5 g
Saturated fat: 15.8 g
Carbohydrates: 20.6 g
Sugars: 2.6 g
Dietary fiber: 2.1 g
Protein: 17.7 g
Cholesterol: 166.5 mg
Sodium: 934.3 mg
Mom's Authentic Kosher Cholent Recipe
Category: soups-stews-and-chili
By Sherrie D.

This is a very filling and hearty stew. It cooks slowly overnight for a minimum of 10 to 15 hours or more on a very low flame.

Ingredients:
3  onions, quartered
4 tablespoons vegetable oil
4 pounds chuck roast, cut into large chunks
1 cup dry kidney beans
1 cup dried pinto beans
1 cup pearl barley
5 large potatoes, peeled and cut into thirds
boiling water to cover
2 (1 ounce) packages dry onion and mushroom soup mix
2 tablespoons garlic powder
salt and pepper to taste

Directions:
In a large oven safe pot or roasting pan, saute onions in oil over medium heat. Add meat, and brown well on all sides. Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley.  Add potatoes, and add just enough boiling water to cover the meat and potatoes.  Mix in dry soup mix and garlic. Season with salt and pepper.  Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top. Preheat oven to 200 degrees F (95 degrees C). Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.

Prep time: 40 mins
Cook time: 10 hrs
Total time: 10 hrs 40 mins
Yields: 8 to 10 servings

Calories: 1066.5
Fat: 49.2 g
Saturated fat: 17.6 g
Carbohydrates: 98.3 g
Sugars: 5.3 g
Dietary fiber: 17.3 g
Protein: 58 g
Cholesterol: 161 mg
Sodium: 616.1 mg
Italian Cream Cake I
Category: world-cuisine
By Chantal

This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.

Ingredients:
1 cup butter
5  egg yolks
1 teaspoon baking soda
2 cups all-purpose flour
5  egg whites
2 cups white sugar
1 ½ cups buttermilk
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese
½ cup butter
3 ½ cups confectioners' sugar
1 teaspoon vanilla extract
¼ cup chopped walnuts

Directions:
Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar.  Alternately mix in flour and buttermilk.   Add baking soda.  Mix in 1 cup walnuts and coconut. Beat egg whites, and fold into batter.  Pour batter into three greased and floured 9 inch round cake pans. Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven. Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract.  Spread onto cooled cake. Top iced cake with chopped walnuts.

Yields: 1 - 9 inch round layer cake

Calories: 759.3
Fat: 41.5 g
Saturated fat: 21.9 g
Carbohydrates: 91.3 g
Sugars: 71.9 g
Dietary fiber: 2 g
Protein: 9.5 g
Cholesterol: 168.1 mg
Sodium: 400.8 mg
Creole Black Beans and Rice


Ingredients:
smoked sausage, black beans, onions, green peppers, celery, garlic, leaf thyme, leaf oregano, white pepper, black pepper, cayenne pepper, chicken bouillon cube, bay leaves, tomato sauce, water, rice

Directions:
Brown sausage in a skillet over med.
heat. Drain fat and transfer to  crockpot. Combine remaining ingredients in crockpot. Cover and cook on low 8  hrs.
or on high 4 hrs.
Remove bay leaves.
Serve over cooked rice.
Pralines & Apple Granola Crisp


Ingredients:
apples, cinnamon, nutmeg, brown sugar, flour, granola cereal, flour, brown sugar, cinnamon

Directions:
Preheat oven to 350 degrees., Toss peeled sliced apples with cinnamon, nutmeg, brown sugar and flour., Place into 8x10x2 baking dish., Combine safflower margarine, brown sugar and flour., Add cinnamon and granola and mix well., Evenly distribute over apple mixture., Bake for about 30 minutes, until apples are tender and topping is crisp., Serve warm with ice cream if desired.
Eggs-In-A-Hole


Ingredients:
butter, eggs

Directions:
Cut a circle from the center of 2 slices of bread.  Lightly spread both sides of bread with butter.
Place bread in moderately hot non-stick skillet.
Break an egg into each hole in the bread.  Season with salt and pepper.
Cook slowly, until the eggs asre set and bread is golden.
Turn and cook until desired doneness.