Eggs in a Basket are pretty high on my list of favorite breakfast foods. And I Really love breakfast, so that’s saying something. To add a festive twist to this otherwise very ordinary breakfast, I used a heart cookie cutter to cut the center of the bread out. My heart isn’t as noticeable when cooked because the bread slid a little bit when I flipped it, but I promise it was there, see?
This really is so simple to make, just butter a pan and turn it to medium heat. Cut a hole in a slice of bread with a cookie cutter, glass, jar, or even tear it. You can cook it sunny side up if you’d like, just brown the bread on one side for a couple minutes, then flip it, and crack an egg into it. Cover and let cook until it is done. I prefer cracking the egg into the bread right away, cooking it on one side for a couple minutes, flipping it, and cooking the other side.
French toast is one of my favorite things to eat – if not MY favorite – and because it’s so easy to make, it’s also one of my favorite breakfasts to prepare. This bananas foster sauce was a completely wonderful addition to an already perfect breakfast meal. It was so sweet and flavorful and it made the whole kitchen smell absolutely delicious! I can see myself making it again to serve over ice cream.
French Toast: (serves 3-4)
- 4 eggs
- 1/2 cup vanilla almond milk (or regular milk)
- 1/2 tsp vanilla
- 1/8 tsp cinnamon
- 6 – 8 pieces of bread
- butter for greasing the pan
- Mix eggs, almond milk. vanilla and cinnamon with a fork or whisk in a wide, shallow bowl.
- Add a small amount of butter to a large frying pan and heat on medium-high heat.
- Dip bread slices in egg mixture for at least 10 seconds on each side, then place on frying pan. Cook until bottom is golden brown, flip and repeat.
Bananas Foster Sauce: (adapted from http://basil-albi.blogspot.com))
- 4 Tbsp butter
- 1/4 cup packed brown sugar
- 1/4 maple syrup
- 1/8 tsp cinnamon
- pinch of nutmeg, allspice, and salt
- 2 bananas (slightly underripe), sliced
- Melt butter over low heat. Add brown sugar and stir until dissolved.
- Add maple syrup, cinnamon, nutmeg. allspice and salt and cook for three minutes.
- Bring it to a simmer, add the bananas and cook covered for five minutes.
The perfect breakfast for a chilly morning! This cinnamon oatmeal was delicious, but the cream cheese icing is what really added that cinnamon roll flavor. Perfection! This was the first time I have baked oatmeal, and I really liked the texture it had. I’ll definitely be doing this again, but next time I think I’ll add fresh apples.
- 1 cup dry oats
- 1 1/4 cup milk
- 2 Tbsp maple syrup
- 1 Tbsp brown sugar, packed
- 1 tsp cinnamon
- 1/2 tsp vanilla
- pinch of salt
- additional brown sugar for sprinkling
- Mix everything together in a small-medium sized bowl.
- Pour half into a each of two 1 cup oven-safe dishes, I used Pyrex glass bowls.
- Bake at 375 for 15-20 minutes in the middle rack, move it to the top rack and broil for couple minutes to get the top nice and crispy if you want. You could also microwave it if you’re short on time; I’d say about two minutes.
- Sprinkle with brown sugar and top with cream cheese icing (recipe below).
Cream Cheese Icing
- 1 Tbsp cream cheese
- 3 Tbsp powdered sugar
- 1/2 tsp vanilla
- Microwave cream cheese for about ten seconds to soften it up.
- Add powdered sugar and vanilla and mix with a fork or whisk (a fork works just fine since it is such a small amount).
- Drizzle over oatmeal.
If I open a menu and read “Breakfast served all day,” I don’t need to keep looking; I already know I will be having French toast. I think I can safely say that it is my favorite food. This baked French toast was very cinnamon-y and delicious, crispy on the outside and moist on the inside. It was so easy to throw it together the night before – I’ll definitely be making this again!
Baked French Toast (serves 4-5)
- 8 slices of bread, torn or cut into cubes
- 4 eggs, lightly beaten
- 1 1/4 cup milk at room temperature
- 2 Tbsp melted butter
- 1 Tbsp vanilla
- 1/2 tsp cinnamon
- pinch of nutmeg
- Butter or grease a 9×9 baking dish. Place bread pieces in the pan.
- Combine eggs, milk, and melted butter with a whisk. Add vanilla, cinnamon and nutmeg.
- Pour the egg mixture over the bread, making sure most of the bread pieces got covered.
- Refrigerate overnight.
- In the morning, cover with streusel topping and bake at 350 for about 40 minutes. You can adjust the baking time depending on how mushy you want it. I baked mine for 40 minutes and the top was crispy but the inside had a texture similar to bread pudding.
- 1/4 cup flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 stick butter, cut into pieces
- Combine flour, brown sugar, cinnamon, and salt with a whisk.
- Using a pastry cutter or fork, cut in the butter until most of the flour mixture has been incorporated and it looks like crumbles.
Note: You can make the streusel topping the morning of or the night before, just keep it in the refrigerator overnight.
If you have never had an “egg in a basket,” you are missing out. It allows for the perfect breakfast experience: toasted bread on the outside, an egg-soaked, almost french toast like middle, and a slightly runny yolk to dip the crust in!
It is as simple as cutting a circle out of a piece of bread and then cooking an egg in it! I usually use a small jam jar or wine glass, but you could even just tear the bread. Make sure you butter the pan because it can get messy! When the first side is starting to cook, flip the bread, cover the pan, and continue to cook for several minutes. There ya go!
look at that little cutie spying on my breakfast!
What a simple and delicious breakfast.
Cook an egg with rosemary (1/2 – 1 tsp), salt, and pepper. When the eggs are almost done, sprinkle some shredded parmesan cheese over the top. Turn the burner off and cover. The cheese will melt and the eggs will continue to cook without burning.
The leaves have changed colors and are falling off the trees, there’s a chill in the air, and I’ve begun to accessorize every outfit with a scarf. Yep, it’s fall, all right. And the best part of fall? The produce! Continue reading
I can never really eat a whole lot first thing in the morning, so my breakfast often consists of a single piece of fruit. But on days that I have time to enjoy a cup of coffee and relax, I can actually work up some sort of appetite before I’m out the door, and my breakfast is a bit more elaborate.
Eggs are so easy to make and can be made so many different ways – I really can’t imagine not having a dozen in the fridge. This recipe is super easy and delicious. It is so simple and the fresh basil and garlic give it such wonderful flavor!
Bruschetta Scrambled Eggs
- 1 tbs olive oil
- 1 clove of garlic, minced or finely chopped
- 1/2 tomato diced
- 3 or 4 basil leaves, torn
- 2 eggs
- 2 tbs Parmesan cheese, grated
- salt and pepper to taste
Saute the garlic in the oil until it just begins to brown, then add the eggs. As they begin to cook, add in the tomato and basil. If you like your tomatoes cooked more thoroughly, you can add them earlier, but I like mine to be a little more fresh/raw tasting. When the eggs are done cooking, sprinkle the parmesan over the top.