The Ayes Have It

By Angela Denstad Stigeler

One inspiring thing that’s happened this election season—which has nothing at all to do with politics on the national scale, or even the state or local levels—is the emergence in our household of the vote as a viable way of arriving at family decisions. This has been a grassroots development, with the kids being the likely initiators of the election process. For instance, just yesterday, when faced with a choice of board games, our youngest family member quickly drew up some ballots. An admirable way of playing politics.

And when I learned our oldest son had decided to enter a broader political sphere and throw his hat into the student council representative race, I couldn’t have been prouder. With the support of his classmates and the luck of a coin toss, he’s taken up his ‘bully pulpit’ on an anti-bullying platform.

We made up the following recipe of Bull’s Eye Eggs to serve as brunch and as subtle instruction to keep his, or any, emerging political career on track: keep on target, keep your sunny side up, and don’t get egg on your face.

 

Bull’s Eye Eggs

 

3-4 tablespoons unsalted butter, room temperature

6 slices sandwich bread

6 large eggs

Salt and pepper

Optional toppings, such as grated cheddar, chopped fresh parsley, sliced avocado, salsa, chutney or jam

 

Preheat the oven to 375 degrees. Generously butter a rimmed metal baking sheet. Butter the bread on both sides. With a cookie cutter or drinking glass, cut a 2 ½ inch round from the center of each bread slice. Place slices and rounds on sheet and bake until golden, about 6 minutes. Remove from the oven and flip the bread over.

Carefully crack an egg into the center of each slice of bread. Season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8-9 minutes, rotating the sheet halfway through and sprinkling with cheese, if using. Serve hot with desired toppings.

 

Recipe adapted from Everyday Food, Issue 97

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