I have heard these called several things before, but I grew up on bird's nests. See, ya have a little egg to go in the middle. Cute, right? However, this was not a recipe my mom included in her famous cookbook, so this is the variation I came up with. If you have a variation of this, please comment so we can see what else might be better! It whips together quick for a good, hot breakfast yet isn't as heavy as pancakes or waffles, and it's quicker than french toast. Plus you can make as much or as little as you want, which is why this recipe is not exact...
2 pieces of bread per person
1 egg for every 2 pieces of bread
About 2-3 tbsp milk per egg
Salt and pepper to taste
Using a biscuit cutter or cookie cutter, cut a hole in the middle of each piece of bread. Set aside. In a small bowl (I like to use a liquid measuring cup, makes it easier to pour), mix the egg, milk, and salt and pepper. Stir well with a fork. Heat your griddle to about 350 degrees and grease with butter. Put the crust part of the bread on the skillet and pour a small amount of the egg mix into the hole, just enough to cover the bottom. Repeat. Then go back and pour a little more into each hole. It's best to do a little egg at first so it creates a little seal. If you try to fill the hole, it will just seep out from under the bread and make a mess. Not that I've ever done that... Place the centers of the bread on the skillet to toast. When the egg is mostly set (2-3 minutes), flip the crust/egg part and the center pieces. It's ok if you end up with egg smeared all over the bread- that part is my favorite! Cook another 3-5 minutes. Serve hot with your favorite syrup and jam for the toasted center pieces.