Eggs in a Basket
As I mentioned in the FAQs, I’ve become pretty much obsessed with Eggs in a Basket. Every few days I beg Justin to make them for me, and finally, the other day, he got sick of doing all the work and taught me to make them myself. I think its a quirky little take on eggs and toast, and you can spice things up (ha) by adding cheese, different spices/seasoning, salsa, Sriracha, etc.
Ingredients & Method:
- 2 slices of bread - we get rustic white free from Justin’s work
- 2 eggs
- 1 1/2 tsp. butter
- salt and pepper to taste
Crack your eggs in separate monkey dishes, and set aside. Using a cookie cutter or a small glass, cut a round hole in the middle of each piece of bread.
Meanwhile, get your iron skillet nice and hot, then melt some butter in it. You want to get it covered so the bread and eggs won’t stick to the pan. Put the bread in the skillet and toast it for a bit, tile one side is golden brown.
Press down on the edges of the hole, so the eggs will stay in the “basket”, then pour them into the middle of each piece of bread. Be sure to put a little butter in the middle to make sure the eggs won’t stick to the pan.
After you see the whites turning less translucent, flip the bread/egg, and season that side with salt/pepper/oregano/whatever. Depending on how runny you like the yolk, cook for a few more minutes.
Take them off the heat, plate them up, and break that yolk!
(Meg)
