Ingredients:
bread
eggs
butter

1) Butter both sides of a piece of bread and cut or punch a 1″-1.5″ diameter hole into it.

2) Place bread in a hot pan (along with the holes of bread) and put a little bit of butter in the hole.

3) Crack an egg into the hole (some will spill over the bread).

4) Before flipping, make sure egg is a little solidified so it will flip with the bread.

5) Cook evenly until golden brown.

This is very awesome stuff most likely from the massive amounts of butter involved. I first saw this breakfast food in V for Vendetta and have been craving it ever since. Some people like runny eggs, but since I don’t I end up breaking the yoke to get everything cooked evenly.

Ingredients:
bacon
baked or fried hash browns
tortillas
cheese
eggs
jalepeno peppers
butter
salt

This thing is massive and after eating it I don’t think I could eat again for a few weeks. For 2 burritos I used 5 eggs. Melt 1/2 stick of butter in a pan and throw in some finely chopped jalapeno peppers. Let that cook for a bit and then put the eggs in and mix around. Bake the premade hash browns, fry up the bacon, and put the tortillas in the microwave and then coat them with cheese. Assemble. Eat. Go into a coma..

When my mom came out to visit she brought this recipe with her and I’ve made them twice so far this week. These are very easy to make and are damn good! What a way to start the day.. I prefer to cut back on the corn syrup and compensate with more brown sugar on the topping. I usually use 1 tablespoon of corn syrup and 5 tablespoons of brown sugar. The topping comes out a little thicker and chewier – simply awesome!

Ingredients:
>>topping
1/4 cup melted butter
3 tablespoons sugar
3 tablespoons packed brown sugar
3 tablespoons light corn syrup
1/4 cup chopped pecans
>>filling
1 tablespoon sugar
1 teaspoon ground cinnamon
2 tablespoons butter (softened)
>>rolls
1 (11oz) can refrigerated breadstick dough

Heat oven to 375 degrees.

Combine all topping ingredients except pecans in a small bowl and stir until well mixed. Stir in pecans and then spoon topping evenly into each of 6 ungrease jumbo-sized muffin cups. Set aside.

Combine 1 tablespoon sugar, 1 teaspoon cinnamon, and 2 tablespoons softened butter into a bowl and mix until paste-like.

Divide dough into 6 sections along perforations (2 stips each) and gently press each two strip combo to form a long strip. With either a spoon or gently with a knife, spread the butter/cinnamon/sugar paste over each dough section (1 side only).

Roll each long dough section and place each firmly in a muffin cup.

Bake 15-20 mins or until golden brown. Let stand for 1 minute before removing from pan and cool for 5 minutes before serving.