Happy New Year! I can hardly believe that Christmas has already come and gone, and that it’s now 2016. I’ve had two glorious weeks off from work, but I’m not quite ready to go back on Monday. There’s still so much I want to do. I really wasn’t able to make the most of my holiday as I’ve been sick almost the the entire time. I had big plans for these two weeks, but they were kind of a flop.
So I spent today trying to do some of the things I’d wanted to do with my time off, but hadn’t got around to yet. Catching up on episodes of my guilty pleasure Ladies of London, watching the finale of Downton Abbey (FYI – I loved all 2 hours of it), planting giant Allium bulbs in my garden (albeit 3 months late), and making Eggs in a Basket (AKA Eggs in a Hole) for me and my little man.
I’m lucky that my son will eat pretty much anything. He loves eggs – especially if I do fun things with them like cook them inside a piece of toast. I thought this would be a fun and easy breakfast to kick off 2016, so I made our eggs in a basket look like little clocks. One almost striking midnight for new year, and the other set to breakfast time.
I prefer my eggs scrambled with a bit of cheese tossed in, while my son loves a runny yolk, so I cooked them up two ways for us.
I used rosemary leaves from my garden for the clock hands, and course Hawaiian Black Salt and coarsely cracked pepper to mark the hours. I also served up some mini slices of avocado on toast with the round centre pieces of toast. I also used some little number cookie cutters to cut out the year 2016 from a piece of ham that was left over from our Christmas Breakfast.
Before I get to the recipe, I wanted to do a roundup November’s Brilliant Breakfasts entries. December was so hectic, and I was pretty much sick for the entire month so I never got a chance to do the roundup for these amazing breakfast posts that my fellow bloggers submitted which include:
Vegetarian Croque Madame by Angela at Only Crumbs Remain
Banana, Chocolate, and Walnut Waffles by Ros at The More Than Occasional Baker
Nutella Stuffed Pancakes by Claire at Foodie Quine
Banana Pancakes with Ricotta and Chocolate Sauce by Choclette at Tin and Thyme
Mushrooms on Toast with Garlic & Thyme by Kate at Veggie Desserts
Purple Power Juice by Claire at Foodie Quine
Submit your January Brilliant Breakfasts to the linky at the end of this post.
Eggs in a Basket
I don’t often eat soft white bread, so I took the opportunity to test out my new ButterUp butter knife that I backed on Kickstarter. It’s got small holes in it that grate the butter into long thin strands making it much easier to spread on soft bread so that it doesn’t tear. I’m not affiliated with them at all. I just love the knife!
- 1 Slice Thick Toast
- 1 Egg
- 1-2 Tbsp Butter
- 1 Tbsp Grated Cheddar (optional)
- Pre-heat at non-stick pan on medium low heat
- Butter both sides of the bread
- Place bread in pre-heated pan and cook until the bottom side is golden brown.
- While the bread is toasting, crack an egg in a bowl so it's ready to use. If scrambling with cheese, do this now by scrambling with a fork, and tossing in the cheese.
- Remove the one-sided toasted bread from the heat, and place on a cutting board toasted side down. Using a circular cookie cutter, cut a hole in the middle of the bread.
- Place the un-toasted side of the bread face down in the pan, and pour in the cracked egg. Place the lid of a pot overtop of the bread to help trap in the heat and cook the egg throughly.
- The egg in a basket is done when the egg white is no longer translucent and the bread is nice and golden.
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January Brilliant Breakfasts
Choose a badge, and enter your January breakfasts below.
I’m also submitting my Eggs in a Basket to a few other monthly linkups.