This recipe is a modern twist on a classic. I have always loved eggs in a basket for breakfast. My grandmother would always make it for me as a child by cutting out the center of a slice of bread and frying an egg inside of it. But today, I got really creative and changed up this recipe in the most radical of ways. I topped my egg with salsa, diced avocado and two types of cheese. Whoa! (I was pretty proud of how inventive this was) I kind of just threw it together based on what was in my refrigerator but was pretty pleased at how amazing it was. A super quick, delicious and protein-rich breakfast! Good morning, sunshine!
Time: 10 minutes
Makes: 1 egg in a basket
Dietary info: Gluten-free option
*Use a wheat-free bread for the gluten-free option.
1. Make a large hole in the center of your slice of bread. I use an inverted glass for this. Set aside the center of the bread slice. You can pan fry it later.
2. Heat oil in a small skillet. Add bread slice to skillet and pan fry for two minutes on one side. Flip slice of bread over and crack egg into the center of the hole. Turn down the heat and cover skillet for about 3-4 minutes, or until egg has cooked. Add the jack cheese and cover for another minute, or until cheese has melted.
3. Remove bread from pan and top with salsa, avocado, feta, chili powder and scallions (plus whatever else you may desire!).
4. Optional: you can pan fry the center of the bread slice by adding a small amount of oil to your skillet and cook for about one minute per side (I like to dip this part in the egg yolk). Enjoy!