- a meal eaten in the morning, the first of the day.
Let’s face it: breakfast is a beautiful thing. It’s the most important (and delicious) meal of the day. Eggs, biscuits, bacon, pancakes, french toast, parfaits… the list goes on and on! If you’re like me you’re constantly searching for the next delectable perfection to try with tomorrow morning’s cup of coffee.
Well, look no further. As a breakfast and brunch
First things first: you’re going to need a few ingredients. You can go all out and strive for that Cracker Barrel lifestyle, or you can go low key and just grab your basic Wal-Mart necessities.
You will need:
- a pan and spatula
- a regular cup
- one egg
- butter
- a slice of cheese
- two slices of bread
- salt and pepper
Like I said, go with the brands/flavors of your chosen preference. For me, the brands for things like butter, salt and pepper, eggs can vary, but I personally prefer honey wheat bread and Sargento Colby-Jack cheese for my grilled cheeses.
As you begin to prepare the egg-in-a-basket, go ahead and turn the stove eye to half past the number three marker. This way the pan can begin warming up.
Secondly, take a plate or paper towel and lay one piece of bread on it. Now take the cup (preferably one where the bottom has a slight indention) and sit it on top of the slice of bread. Firmly press the cup into the bread, making a nice and neat cut in the bread. If you prefer sticking to your barbarian ways and wish to simply tear out a middle chunk of the bread, you may; however, the finished product will not be nearly as beautiful.
Up next is Paula Deen’s favorite step: butter. Take about one teaspoon of butter and place it in the already warm pan. Using a butter knife or the spatula, continue moving the butter around in the pan until it is completely melted.
*Puppy is not to scale.
Now we’re getting places. This next step is where it could all go wrong, so pay attention. Place the slice of bread you have just made a hole in in the pan. If you so choose, you may flip the bread a couple of times to soak up some of the excess butter. Next, take your egg and crack it into the empty center of the bread.
As the egg is frying is usually when I lightly salt and pepper the exposed side of the egg. After about one minute, you should take your spatial and gently shift the egg-in-a-basket around in the pan. This way you will be able to see if the egg is still sticking to the pan or if it is time to flip the slice over.
All is well in the world and your egg-in-a-basket is ready to be featured in Better Homes and Gardens magazine, but wait, you’re not done yet. Right after you flip the egg-in-a-basket over, quickly place one slice of cheese on the bread. Allow the egg-in-a-basket to fry on the newly flipped side for another minute or so. If you prefer a hard done egg, I suggest cooking on low for another couple of minutes, but, if you prefer your eggs over-easy, I suggest cooking the egg for half that time.
Time for grilled cheese goodness! Place your other slice of bread on top of the egg-in-a-basket and gently flip the sandwich over. To create the perfect blend of toasty, melted cheese goodness, allow the sandwich to cook on this side for at least two minutes.
Congratulations! You’re egg-in-a-basket grilled cheese is done and ready for your consumption. Before you chow down, plate the sandwich and, if you so wish, divide the sandwich diagonally, just like your mom used to in elementary school. Now, you’re ready to eat. Enjoy!
*Note: egg-in-a-basket grilled cheeses are best served with a cup of coffee and a helping of friendly company.
Always On The Sunny Side 