Southwestern Egg In A Basket Stack

If you are not familiar with eggs in a basket you are missing out. My kids love them for presentation, but I find them irresistible as a one-stop meal. This is a recipe for my grown up version. Made with sprouted grain bread, jumbo eggs, Tilamook cheddar, and fiery salsa, these stacks end up hearty, healthy, south of the border, and a wee bit sophisticated.

Makes 1 serving:

• 2 slices sprouted wheat, or multi-grain bread
• 2 jumbo eggs
• 1 thick slice of cheddar cheese (pepper-jack would be excellent as well)
• a few spoonfuls of your favorite salsa

Spray a nonstick pan with oil, and heat on med-high. Using a 2 inch round cookie or biscuit cutter, cut a whole out of the center of each slice of bread. Place both slices of bread in pan. Crack eggs individually, and plop each one in a hole. Sprinkle with salt and pepper. Spray tops of eggs and bread with oil. Fry for about 2 minutes. Flip each slice of bread with a spatula. Cook for another 1-3 minutes depending on how you like your eggs. Remove from heat. Sandwich slice of cheese and salsa in between both "egg in a baskets." Enjoy immediately.

*I like to save the rounds cut out of the bread for kid sandwiches. Or, alternatively, spread preserves on them to go with your savory breakfast.