Sunday, October 2, 2011

Eggs in a Basket My Way


"Eat breakfast like a king, lunch like a prince, dinner like a pauper" 
 -  Adelle Davis (American Nutritionist and writer, 1904 -1974)

Breakfast is the first and in my opinion, the most important meal of the day. However,  of the 3 main meals, it is the meal that people are most likely to skip because they had a heavy dinner the night before or simply because they don't have enough time to eat in the morning. However, a good breakfast will fuel you up and jump start your day. We need the most energy in the mornings when we begin our daily tasks and at the end of the day is when we need the least energy because that is the time when we are relaxing. Breakfast can also affect your mood, mental and physical performance throughout the day. I notice that if I skip breakfast, I feel tired or cranky in the morning. 

This easy, fun variation of the usual eggs-on-toast routine is called Eggs in a Basket because you make a little basket or a nest by fitting a slice of bread into a ramekin or a muffin tin, then top it with a mixture of tomatoes, green peppers and cooked ham, sprinkle some grated cheese on top  and finish by cracking one egg on top of the cheese. Personally, I like my eggs well cooked but my colleagues prefer their eggs soft and runny.

EGGS IN A BASKET
recipe adapted from Foodie with Family

3 eggs
3 slices of wheat bread, slightly flattened with your palm or with a rolling pin
2 slices of cooked ham, chopped
1 small green bell pepper, chopped into small pieces
1 medium tomato, chopped into small pieces
grated cheddar cheese
salt and pepper to taste
some chopped herbs (optional)


Combine the ham, green bell peppers and tomatoes together in a bowl. Season with salt and pepper. 


Line each ramekin (or a muffin tin) with a slice of bread. Press the bread against the sides of the ramekin to make enough room for the filling and the egg. Sprinkle 1 tbsp of cheese into each ramekin. Top with 1-2 tbsp of the ham, pepper and tomato mixture. Sprinkle more grated cheese on top of the mixture. Add a little bit more of the ham/tomato mixture on the sides of the ramekin. Crack one egg into the ramekin. Season with salt and pepper. 
You can also add some chopped herbs if you like. Cover the ramekins with saran/plastic wrap so the egg will not explode. Microwave for 2-3 minutes on medium. Alternately, you can bake this for 15 minutes at 375 F degrees in the oven until the cheese is melted and the eggs are cooked but still a little runny. Bake longer if you want the eggs well cooked.

1 comment:

  1. I've seen similar way of cooking the eggs and I haven't tried this method yet. I like your version has lots of goodies inside including hams and veggies. Perfect snacks or lunch for kids too!

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