Unfortunately, I am traveling and living out of a hotel right now doing field work for my job. YAY…I actually feel like a wild lion that had been put in a zoo for years and is finally able to go home to the jungle. Except my “jungle” is a landfill construction site…oooooh! Hot, I know.

Anyways, because of my recent “being let back into the wilds of field work” and living out of a suitcase, I was not able to complete the Food Matters Project’s weekly challenge….Roasted Asparagus and White Bean Soup chosen by Adrienn Eats.  Sound delicious, so be sure to check out the recipes on the FMP site, here.

Instead…I present you with one of my all time favorite and easiest breakfasts…..egg in a basket.  Take a piece of GOOD bread, generally 1/2-inch to 1-inch thick. Cut out a circle. Heat some butter in a pan. Throw your bread in the pan. Break the egg into your “basket”. Cook. Flip. Eat. Well…put it on a plate, THEN eat it. Mmmmm.

Have I mentioned to you that I looooove breakfast. And I loooooove eggs. And since I love a good juicy runny egg….and toast, it seems only natural to cook the two together. At the same time. Using fun shapes.

Like Mrs Pac man…

This breakfast takes 5 minutes…..or less….literally.  So try it out, have some fun.

Sorry for the short post, but so is life from a hotel with a terrible internet connection.

Egg in a Basket

Serves 2

Ingredients

• Nonstick spray or 1 tablespoon of butter
• 2 slice of good whole grain bread (thicker slices serve as better “baskets”, but mine was 1/2-inch thick and worked fine)
• 2 eggs
• a pinch of fresh herbs (such as basil, parsley, tarragon, chives)
• goat cheese or shredded parmesan cheese (optional)
• salt and pepper

Instructions

1. Cut out a small circle inside your toast using a biscuit cutter, fun cookie cutter shape, or simply the top of a jelly jar (should be about a 2-inch diameter circle).
2. Spray a skillet with nonstick olive oil spray. Heat the skillet for a minute, but don’t let the spray start smoking. If you are using butter, heat 1 tbsp of butter over medium-high heat until the butter begins to foam and subside, but not smoking.
3. Lower the heat to medium-low. Place the slices of bread in the skillet (may need to do this one at a time depending on the size of your skillet or griddle pan), quickly break the egg in the whole filling with egg white first then carefully add the yolk.
4. Cook for about 2 minutes, until the bottoms of the egg-baskets are set and golden brown. Add the bread cut-outs to the pan and allow to toast on both sides.
5. Flip carefully and cook for an additional 1 to 2 minutes for runny eggs or 3 minutes for firmer eggs. Make sure to flip your bread cut-outs too.
6. Remove from skillet. Top with salt and pepper. If you are feeling fancy shmancy, add some fresh herbs and goat cheese crumbles.