Toasty Egg -(aka Eggs in a Basket/Egyptian toast)
I'm not a big breakfast fan, however B loves a Saturday and Sunday home cooked breakfast, which I am more than happy to cook...providing he does the dishes : )...I remember my dad making some form of Egyptian toast as a child...however not being a huge egg fan, I never wanted the runny yolk in the middle. Thought I would experiment using just egg whites...have to admit, it turned out much more delicious than I anticipated. I had just bought some yummy purple fingerling potatoes , fresh baby kale and green onions from the farmers market. I also used the Salty Seed bread, which added some extra flavor-huge fan of this bread (Kismet Farm and Bakery-sold at our health food store)
Bread-a slice per person
2 Eggs or 1/2 cup of egg whites
Two tablespoons of olive oil
Handful of kale or baby spinach
1/4 cup of diced green onions
Salt and Pepper
Sprinkle of mozzarella cheese
Heat your skillet on low, add olive oil and cut two round holes in your bread.
Pour your egg whites or crack your egg in the middle of your toast. If you are using egg whites, it will spread as pictured. If you use eggs, it tends to stay more nicely in the center of your toast.
While cooking on low, sprinkle your toast with your baby spinach or kale, salt and pepper, sprinkle of cheese and green onion. Cook for 5 minutes (longer if you like crispy)
Flip toast and while cooking on low, add another sprinkle of cheese, green onion and another shake of salt and pepper (below) (cook for another five minutes)
Serve with a side of your favorite potato or veggie (Purple fingerling potatoes pictured here)
ENJOY!!!!
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