Ingredients
2 eggs
1/4" slice of braunschweiger
1 slice german pumpernickel bread (very heavy)
1 thin slice of onion
1/8 tsp butter
1/2 tsp water
salt and pepper to taste
small non-stick saute pan with clear lid
Method
Sources
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Place butter in pan and heat on med-high. While pan is heating, prepare the plate. Break the braunschweiger and arrange on the pumpernickel. Top the braunschweiger with the onion. The butter should have browned by now, add the eggs, salt and pepper to taste, then water (to the side of the eggs), and cover. While the eggs are cooking, microwave the plated ingredients on high for 30 to 40 seconds, just enough to warm everything. The eggs are done when the whites are set. Place on top and serve.