Ideally, make this with slices of toast cut thick. This allows, over medium heat, for the bread to reach just the right golden crispness, the egg whites to fully set, and the yolk to remain nicely runny so you have something to dip in.
I guess I have a fondness for very fast and simple eggs + bread dishes. Maybe it’s because when I’m hungry, I’m hungry, and it’s a substantial comfort to know that a dish like this–and one that tastes as good as this–is just 5 minutes away. I know that hunger won’t have dominion long. Eggs and bread is my protector.
What are your go-to quick meals when hunger looms?
Eggs in the Basket
- 2 slices bread 1-inch thick
- 2 egg
- salt and pepper to taste
- 3 tablespoons oil, butter, bacon fat, etc.
Cut a hole in the slice of bread about 2″ x 2″, reserving the piece you cut out. Heat the fat in a skillet over medium heat until quite hot (if using butter, the foam should start to subside) and add the bread and the cut-out round in the skillet next to it. Crack the egg into the hole and season with a good pinch of salt and pepper. Cook until the bread is golden underneath; flip carefully and cook the other side until also golden, seasoning with more salt and pepper. Don’t forget to flip the cut-out round, too.
Source: The Paupered Chef