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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.



1 slice             Whole wheat sandwich bread

1 Tbsp            Unsalted Butter

1                      Egg (medium or large)

Salt and pepper to taste


Using a cookie cutter, cut a hole in the center of the bread slice. Place butter in a non-stick skillet over medium-medium high heat. Once butter begins to foam add bread slice and sauté (not moving the bread) for 20 seconds. Gently press down the sides of bread so that it is sitting flat on the pan. If the bread is moving up and down due to the sizzling butter, the heat is too high.

Crack an egg into the center of the bread slice. Cook approximately one minute. Very carefully flip the bread using a spatula large enough to cover the entire piece of bread. Cook on other side for approximately one to two minutes to desired doneness (over easy is best).

Transfer to a plate and season with salt and pepper.

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

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Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

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Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

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