Eggs in a Basket

Weekend Brunch!!!  What a great time to take a couple extra minutes to put together something healthy and delicious.  And around here, weekend brunch either means French Toast, sourdough pancakes, or eggs.  Today was an eggy morning, and the perfect time to have some Eggs in a Basket.

We also call this Eggs in a Hole, because the not-so-secret method involves cutting circles out of your bread, before frying an egg over-easy style in the centre of the hollowed bread.  We love a denser, wholegrain bread for this.  I’ve used the same Ace Bakery Organic Granary that makes my Almond French Toast work so well.  Whatever you choose, it should be strong enough after you’ve cut a circle out of the middle to still provide some structure to the egg so that when you flip the whole thing over it stays together.  I use a biscuit cutter that happens to be a perfect size for this toast, but have also successfully managed with a drinking glass, cookie cutter or jar to do the same thing.  Just leave enough bread on the outside for stabilization, and enough of a hole in the center that the whole egg fits in there.

And don’t forget the best part: you get to fry up the little circles of leftover bread (breadholes?) along with the main baskets!

Eggs in a Basket

Use 1 egg for each slice of bread.  Smaller appetites will like a 1-egg-breakfast; larger (boyfriend-like) appetites go for 2 eggs! 3 eggs with 3 slices of bread serves the two of us quite nicely.

• 3 slices bread
• 2 tsp. butter
• 3 large eggs

Cut a circle out of the centre of each bread slice.  Save this little bit of bread, it will come in tasty very soon.

In a large pan, heat the butter until it melts, and spread it evenly around the pan.

Add the hole-y bread, and let fry for a minute.  You can also pop the bread-holes in now, and let them toast along with the eggy baskets.

Flip the bread over, and crack an egg into each hole.  Let cook for 60-90 seconds, or until the white of the egg has cooked through on the bottom.

Flip the egg-bread concoction over, quickly but without bursting the yolk, and fry for an additional minute.  Also flip the breadholes over.

Remove from the pan and eat immediately, to capture the perfect runny yolk.  Mmmm.

Serve with a few slices of cheddar, and Sriretchup (the concoction you may remember as a great dip for Baked Sweet Potato Fries): mix together 1 tsp. Sriracha (Asian Chili Garlic Sauce) with 2 Tbsp. ketchup.

If You Liked This for Breakfast, How About:

• Almond French Toast
• Spring Ramp & Nettle Green Tart — in a quick and delectable wholewheat tart crust!
• Oatmeal & Wholewheat Sourdough Pancakes