Eggs in a Basket

By Rachel Cooks

Ingredients

2 slices sandwich bread ((any type you like: white, whole wheat, sourdough))
2 tablespoons butter, softened ((or spreadable butter))
2 large eggs
salt and pepper, to taste
optional toppings: shredded cheese, chopped herbs (parsley or chives), avocado slices, or bacon bits

Prep Time5mins
Cook Time7mins
Servings2

Instructions

Butter both sides of the bread.

Using a round cookie cutter, the rim of a glass, or a knife, cut a hole (2 to 3 inches in diameter) in the center of each slice of bread. Save the cut-out pieces of bread for toasting alongside the eggs.

Heat a large skillet, nonstick frying pan, or griddle over medium-low heat.

When the pan is hot, place the slices of bread and the cut-out circles in the skillet.

Crack an egg into the hole in the center of each bread slice. Season with salt and pepper.

Cook for 2 to 3 minutes, or until the egg whites start to set. Flip the bread (and the cut-out circles) carefully, using a large spatula, and cook for another 1 to 2 minutes, depending on how runny or firm you like your egg yolks.

Once the eggs are cooked to your liking, remove them from the skillet. Garnish with any desired toppings and serve immediately.