Eggs in a Hat

This is one of our many "Camp Concoctions" that we have often on trips. Enjoy!

Ingredients:  (per person)

• 1-2 slices of your favorite bread
• 1 egg per slice of bread
• 1 slices of ham or Canadian bacon per slice of bread
• 1 slice of cheese per slice of bread

Instructions:
Warm your skillet or griddle over a LOW heat. Also, be sure to grease the pan up well (you can use non-stick cooking spray). Using either a round cookie cutter or a drinking glass, cut out a hole in the center of your bread, being careful not to break the crust. It will still work if the crust breaks, just not as well. Place the bread in the skillet and lightly toast it on both sides. Crack an egg into the hole in the bread and cook until the egg white is almost solid. Flip over and put a slice of cheese and then a slice of ham. Serve when cheese is melted.

For the bread that was leftover from cutting the circle out, we usually just dip that in a beaten egg and make French toast out of it.

Servings: varies

Preparation time: 10 minutes