We do not know who invented them first, but a guy named "H" (Hugh?) showed Andrew, who showed Wayne, who showed me, who showed Edward. (You get the idea). Now they are the Reverse Engineers #1 snack food and hence we are sharing this recipe with you. Not having a name I dubbed them "H bombs" because H was the first to discover them and they are like a Bomb of cholesterol you can drop on your arteries. Ideal for a snack anytime...they are like a cross between Fried eggs and French toast. Ideal if you don't like either breads or eggs because in this instance the two tastes merge and cancel. Not ideal if you don't like margarine.

1. Laziness (You cannot be bothered walking to shop for food and you are to tired to cook proper meal)
2. Hot surface suitable for frying egg. ie) low heat setting or hi heat if your frying pan has a thick base.

The most ideal cooking surface is a 70's style electric frypan. When we use Loscha's we set it to 250 deg. and the thermostat maintains constant temperature to achieve h-bomb perfection.

3. Egg Flip and or knife suitable for flipping hamburgers / eggs.
4. Tip Top Omega 3 Sliced Bread (sandwich or toast) *the one in the big orange packaging.
5. Eggs…I always buy them too large and mess it up so go for medium/small sized eggs.
6. Margarine…preferably IGA's Black and Gold generic brand spread.

1. Ensure surface is not too hot…calculate temperature coefficient of your metal if necessary.
2. Make sure your bread is fresh and has not been squashed, squashed bread reduces egg capacity.

1. Place large quantity of margarine on the hotplate and let it melt. Ignore your doctor's warnings about high cholesterol and use as much margarine as you want. As a guide maybe a tablespoon full…but it depends on how you want the H-bomb to appear and the surface area that you have to cover.
2. If you want it to look more like toast (White appearance with brown toast marks) only use enough to stop egg sticking to frying pan. Although using too little margarine allows the fluid egg to slip between the bred and the frypan ruining the appearance. If you go crazy with the margarine you will have a "Carbo Bomb" on your hands that will provide the extra carbohydrates you need but the bread will not go brown, making it difficult to judge if it is cooked. When cooking a "Carbo Bomb" use the egg as the measure for readiness.
3. Variations; For an even spread of margarine, butter the bread first on both sides. For a toasted look "Carbo Bomb" you could try toasting the bread lightly first but this may impede the absorption of the egg into the bread. As a result H-bomb experts do not consider this "Best practice".
4. Rip a hole in the center of the bread…making a hole about the size of an egg ring. (Leaving roughly 1 to 2 centimeters of bread inside the crust) The purpose of this exercise is to make an egg ring from the bread.
5. Dispose of the bread you just ripped out or place it on hot plate to toast later on.
6. Quickly (Before the margarine fizzles away) place the bread on the hot plate…immediately followed by the egg. Break egg into the center of bread and it should form a pool with the meniscus forming level with the height of the bread. Treat the yoke according to taste (Broken or Unbroken). This is the most important part of the procedure…in this critical time the egg is partially soaked into the bread, they will fuse together seamlessly, embedding the egg within the bread as it cooks. That is where the magic is. Leave for a minute or two until you can see that the egg is starting to cook. If the egg is bubbling/boiling it is probably too hot. If the egg is overflowing onto the top of the bread then your bread slice is too thin / eggs were too big. Use less egg next time.
7. The most difficult part is here. The bottom half of the egg is cooked or at least sealed and fused to the bread. Ideally the bottom of the bread is also toasted. (although this is not critical as you can simply heat it more later) Prepare another spoon or two of margarine as the bread will have soaked it all in. Pick up the H-bomb and dump in the margarine. When the margarine has spread you must flip the H-bomb very quickly and smoothly back into the pan to cook the other side. Failure at this stage causes the runny egg at the top to splash all over the bottom of the pan. Because the flipping procedure is difficult to master it is not uncommon to have the flipped side "Detonated" with strewn egg debris. The contingency for this is to serve the H-bomb "Detonated side down" as to not ruin its visual appearance.
8. Now simply cook to taste. The H-bomb will seal quickly allowing for consumption with either runny or solid yoke. I prefer to cook until it is solid so I can eat it like toast with my hands. This saves cleaning utensils and plates…especially when you are very lazy or when you have to finish recording a song at 4AM so you can get two hours sleep before going to work in the morning. You don't want to waste your two hours sleeping time doing things like cleaning utensils.
9. Prepare for future H-bombs: wipe or wash the old margarine off the fry pan…margarine turns an ugly dark colour after repeated heating and although it will not taste any different, for best presentation it's good to clean out the oil after every couple of bombs.

When your friends and family have all been armed with an arsenal of H-bomb goodness wash out the oily frying pan immediately with hot water so it will be ready for the next dietary emergency.

If your H-bombs do not look like this after reading this document there is no hope for you and your life will be a perpetual struggle filled with meaningless relationships and unhappiness.