Fried Bologna Egg Cups

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   ["Snip the edges of the bologna about 1/4 inch in and about 1/2 inch apart all around the each slice. I keep a pair of scissors in the kitchen specifically for this kind of thing. I also use them to cut up bacon, etc.", "Fry each slice on both sides in butter. You may have to hold the slices flat with the spatula to keep them from curling up too soon.", "When the second side is done, flip it over and let it curl up into a cup form.", "Place on plate and put in low temp oven to keep warm.", "Fry eggs to desired doneness. We liked ours over but with the yolk still soft.", "When ready put one fried egg in each bologna ""cup"" and top with a slice of cheese.", "Place under broiler ONLY until the cheese begins to melt. You don't want to over cook the eggs.", "SERVING SUGGESTION:", "These could be served on toasted, buttered English muffin halves, scones, crumpets, or just plain toast, with a side of home fries and some fruit.", "NOTE:", "You could use any type of cheese, including things like feta or shredded cheeses."]

* Per serving · 4 servings · Values may vary.

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