Directions: Using the shot glass, cut a small hole in the middle of each slice of bread (for the egg), making sure to save the piece of cut out bread. Place a large pan on the burner and spray cooking spray on the pan. Turn the burner to medium and melt 1 tablespoon of butter on the pan. Place the bread, and the hole cut out of it, on the pan. Crack an egg over the hole in the bread, making sure to line it up exactly over the hole. Cook for 1 1/2-2 minutes, and flip both pieces when ready. Continue to add butter when necessary. Cook the other side for only 45 seconds to 1 minute, putting it on a plate when ready! Tip: To tell when the final side is ready, hold it over the pan with the spatula for a few seconds.If it drips yolk onto the pan, it isn't ready yet. If no yolk drips out, it's ready to eat!

Directions: Preheat oven to 350. Grease and flour a 9 x 13 dish. 1. Stir together dry ingredients and set aside. 2. Stir together topping ingredients and set aside. 3. Cream butter and sugar on medium-high. Beat in eggs, then add vanilla. 4. Alternately add dry ingredients and sour cream, mixing on low, just until blended. 4. Batter will be thick and sticky. Drop half of the batter by tablespoonfuls into the prepared dish. Sprinkle with half of the topping and then half of the chips. Press batter lightly to spread. Drop spoonfuls of remaining batter on top and then sprinkle the remaining topping. Distribute chips and press lightly. It will seem like there isn't enough batter, but it will spread out and rise. 5. Bake for 30 - 33 minutes until cake tester comes out clean. Enjoy warm or room temperature!