1943 June 30, Ruth Walker, “The Breakfast Hour”, inThe Greenville News, volume LXIX, number181, Greenville, S.C.,page nine:
Oscar, he of Waldorf-Astoria fame, would be (or should be) proud to serve the followinggas-house egg recipe we’ve heard from one of the culinary artists of this city: Take a slice of bread, pinch out the center, put in a frying pan with melted butter (or a reasonable amount thereof) and pour the egg in the hole.
[…] she had breakfast well on the way when he returned—“gas-house” eggs (fried in the center of slices of bread punched out with a water glass) and crisp bacon.
“Mama’s makinggas-house eggs, ’Nessa,” said Danny, cutting into a slice of melon. “Come and eat them before they’re cold,” Annie prompted. Vanessa slid into her seat at the table. “What aregas-house eggs?” Annie served her two from the cast iron skillet. “Oh, sure, we used to call ’em bull’s-eyes.”
On the morning after Edith Campbell’s lawn party, Jed quietly dressed in his work clothes and decided to introduce Micaela togas-house eggs. After cooking the bacon, he made a little-larger-than-yolk-sized hole in a piece of bread. He laid the bread in the skillet and let it soak up the bacon grease, then cracked an egg into the center of the hole.
After Lemus, came a breakfast ofgas-house eggs—after eleven years, I was finally tired of Cheerios.Gas-house eggs consisted of a piece of bread from which the center had been cut out and replaced by an egg that was then fried to taste. I wasn’t up to drinking coffee, so, argh, I washed thegas-house eggs down with a pint of milk, whole milk.
