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.
The GraceLaced studio is moving!
The GraceLaced studio and fulfillment center are moving!
Due to the move, all print and notecards orders placed between Saturday, February 17 and Thursday, February 22 may take as long as 10 days to ship. We thank you for your patience during this time and we're looking forward to getting settled in our new space soon.