Eggs in a Basket
I found out how to make this a long time ago and it’s one of my favorite things to make for breakfast. Whoever decided to combine the eggs and toast is mad genius.
If you’ve never made it before, I highly suggest grabbing a non-stick skillet right this moment.
(For two slices)
2 slices of bread (I like wheat bread, but I bet something really thick would be great)
2 eggs
Butter, butter, & more butter
Salt (I used garlic salt)
Pepper
If you have a toaster you can go ahead and toast that way, but, of course, I do not own a toaster (yet). Plus, if you toast your bread in the skillet, you can make this dish super buttery. More butter, right?
Toast your bread in the skillet by melting butter until it gets a little frothy and then place the bread in. Cook on med-high for a while until you get your desired toasty-ness. Flip and repeat.
After you’ve toasted your bread use a wine glass to stamp out circles in the middle of the toast. You can use anything, really, but I think wine glasses make a good size hole.
Add more butter to the still-hot skillet! Stick the toast back on and crack an egg in the middle of each one. I like to keep the heat high when I first do that so that the whites don’t leak out of the toast, and then turn down the heat to a good over-easy-egg-cooking heat.
Add your salt and pepper, to liking, to the uncooked side and flip it when it’s firm enough to not break the yolk. You can add more salt and pepper to the other side but I don’t normally. Cook a little longer, and voila! Egg in some toast!
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