Eggs in a Basket
Eggs in a basket (a.k.a. toad in a hole, Rocky Mountain eggs, Moon over Miami, Bulls-Eye) is one of the easiest breakfasts you can make. It takes next to no time, only requires 1 pan, and is pretty damn delicious.
Preparation typically begins by cutting a circular hole in the center of a piece of bread with a cookie cutter or upside down glass. The bread is then fried in a pan with butter, margarine or cooking oil if the bread itself is not buttered. When browned satisfactorily, the egg is cracked into the “basket” cut into the toast. The egg is then fried to the desired consistency (it can also be flipped several times and fried on both sides). When eaten, the bread and egg yolk mix readily, giving this egg dish its special quality. It is commonly served with ketchup, jam, maple syrup (with a side of sausage & fruit), or cheese. (from Wikipedia)
- any number of eggs
- same number of bread slices (whole wheat was used above)
- pat of butter
- spray oil can (or something else hollow & circular)
- Heat butter in pan on medium – high heat.
- Take circular object (I used a spray can top) and make a hole in the middle of a slice of bread. Keep cut out circle.
- Place bread in melted butter. Allow to brown for about 30 seconds. At the same time, place cut out bread in pan.
- Next, crack egg in center. Allow to cook until you can’t see the bottom of the pan through the egg anymore.
- Flip both the bread and cut out portion. Allow to cook for another minute or so.
- Plate and eat. Season with salt & pepper. Yolk should be a little runny when cut in to. Use bread and cut out portion to soak it up.