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a little something to nosh on

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1 November 3, 2008 Breakfast

Eggs in a Basket

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I know I have been MIA for a few days.  It has been crazy busy here and I finally have a chance to blog.

One of my Hubby’s favorite food for breakfast is french toast, so I decided to kind of do some french toast but just a little different.  Same ingredients just made differently.   I made what some call eggs in a basket, egg in a hole or bird’s nest, what do you call them?  It was super yummy.

More Breakfast Egg Love:

  • Bagel Egg in a Hole with Avocado
  • Loaded Sweet Potato Hash and Eggs
  • Cheesy Egg, Avocado, and Bacon Breakfast Sandwich
  • Baked Eggs and Smoked Salmon
  • Bacon and Egg Toast Cups

Items Used in this Recipe:

  • Lodge Reversible Cast Iron Grill/Griddle
  • Ateco Plain Edge Round Cutters 

Yield: 2

Eggs in a Basket

Ingredients

  • 4 pieces hearty whole grain bread
  • 4 eggs
  • 2 tablespoons butter
  • sugar
  • cinnamon

Instructions

  • Heat your griddle skillet at 300 degrees.  Cut a 1 to 1 1/2 inch hole into the center of your bread.  Butter your bread and sprinkle with sugar and cinnamon on both sides.

  • Place bread on the skillet and crack egg into the hole.  Let it cook for a few minutes and flip.  I cooked it till the yolk was still soft but not runny.
  • © Meseidy

     

     
    1

    Categories: Breakfast Tags: egg, french toast, prosciutto

    xoxo

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    Comments

    1. Jacob says

      April 7, 2015 at 9:55 am

      try this
      take the bread, egg, and some salt and pepper and throw them in a skillet for five minutes and see what comes out!????

      Reply
    2. Sarah says

      September 13, 2011 at 9:33 am

      Instead of cinnamon and sugar try some garlic salt. Just a little will go a long way! Makes it more of a hearty flavor. I’ll have to try it though with cinnamon and sugar 🙂 Thanks!

      Reply
    3. meserod says

      November 14, 2008 at 11:31 am

      Hmmm that seems interesting. I am always looking for a different way to eat eggs. Thanks!

      Reply
    4. Norm says

      November 13, 2008 at 11:16 am

      My mom used to poach eggs in milk and serve the softly boiled egg and hot milk over toast….add some salt and pepper and this is “to die for”.

      Reply

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    Welcome to The Noshery! I’m Meseidy (Meh-say-dee). Wife and mother to three four-legged children (including an ornery Terrier). A graduate of Platt College Culinary Arts Institute. Landlocked Puerto Rican, who must be within a five-mile radius of a plantain, at all times. Read More…

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