Eggs in a basket, eggs in toast — whatever you want to call them, they are so easy to make. I can’t believe I had never seen this breakfast fare until this past summer, when the kids and I visited Gabe’s friend Carter and his parents (and my friends) Jill and Greg, at the beach. Some of their friends had driven all the way from Illinois, and one of them, Walter, was completely at home in the kitchen, planning and cooking meal after meal (I just love that in a man! Or a woman, for that matter.) Anyway, one morning we woke up to these wonderful eggs in a basket. What a great and easy idea. Thank you, Walter!
Ingredients (for 1 egg in a basket)
- 1 ½ tablespoons butter
- 1 piece bread (your choice – I used 12- grain)
- 1 large egg
- Sharp cheddar cheese, grated (optional)
- Salt and pepper to taste
Heat the butter in a skillet over medium heat. While the butter is melting, cut a hole in the middle of the bread. (I used a champagne glass because I can’t find my cookie cutters since the kitchen remodel.) Save the circle of bread (see below.)
Once the butter is frothy (be careful not to overheat it), place the bread in the pan and brown it on one side for about a minute and flip it over.
Carefully crack the egg and pour it into the hole you made in the bread (or the basket, I should say.) Sprinkle with salt and pepper.
Cook for another minute or so and carefully flip the bread again. Sprinkle with the grated cheese.
Cook for a couple more minutes, depending on how runny you want the yolk. For me, once the cheese has melted, it’s ready to eat.
Oh, remember that circle of bread — just sauté it in the butter and eat it up!
You probably want to make a couple of these, especially if you’re hungry. Or serve with lots and lots of bacon, and hit the gym later!
Eat, drink and be merry!
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