Eggs in a Basket
We eat eggs for breakfast most days of the week which I’m totally fine with. I could eat eggs everyday for the rest of my life and be perfectly happy. My family, on the other hand, tires of scrambled eggs quite quickly. I mix them up between fried eggs, scrambled, soft boiled, but sometimes even that rotation can feel stale. This is when I make eggs in a basket! It seems silly, but just that tiny switch up gets my kids SO excited to eat eggs for breakfast. The skillet toasted bread pieces are the easy favorite so consider making extra ;) Happy eggs-in-a-basket-ing!
Ingredients:
as many eggs and slices of bread as you need (you’ll want your bread slices to be large enough to cleanly cut out a nice circle from the middle without breaking through the crust)
a big pat of butter
salt and pepper to taste
Directions:
Heat a large skillet over medium low heat. While that’s heating up, use a cup, biscuit cutter, or knife to cut a circle out of the center of your bread slices. You’ll want it to be 2-3 inches in diameter, but leave a barrier of bread thick enough so the egg won’t escape. When you have the pan heated so that droplets of water will dance across the top instead of sizzling out its cooking time! Add a big pat of butter (about 1-2 tablespoons) to the pan and let it melt. Place your hollowed bread pieces in the butter and press them down to soak up some butter. Crack an egg carefully, but decisively, into the whole in the bread. Sprinkle with salt and pepper and let cook until the white of the egg is no longer translucent. Place the cut out circle into the pan as well, letting it toast and brown in the butter. Flip the bread over and cook on the other side for just a minute or so, we don’t want to cook the yolk hard. Remove to a plate and top with some sprouts or whatever tickles your fancy. Enjoy and repeat until bellies are full!
