What a crazy last few weeks it has been. I wasn’t expecting moving my whole blog to this self-hosted space to be so much work, but thanks to my OC-ness, I just had to go back and check each and every one of my posts for broken links, not to mention I just had to put all the recipes into the pretty little recipe card plugin I decided to use.
It took about three weeks give or take before I could finish everything, given that I could only work for a few hours at night. (I have work the whole day until Saturday, then I inevitably fall asleep in front of the computer some nights, when I’m tired from work. And on Sundays I attempt to get a life away from the computer, and usually fail. Haha!) I didn’t realize I had so much posts already, but after all those gruelling nights my blog is looking the way I want it to be! I’m really glad I kept on. *cue confetti*
During those weeks of migration I was positively exhausted. It was a combination of work-related stress and my frustration over not being able to work fast enough to finish all the blog repairs. I was… Obsessed with the blog repairs, to be honest. I needed to fix fix fix, and I couldn’t function normally until I saw that everything was in its proper place. I couldn’t plan or write any new posts because my mind was focused on fixing the blog layout. In those weeks before the blog was 100%, all I could think about at work was coming home to fix the blog some more. My obsession was getting a little out of hand.
So one Sunday morning I decided to take it a little easy. You know, do a little early morning magazine-reading before breakfast, right before I fall back into my frenzy. That was when I came across this recipe. And then I ran down to the kitchen and started a frenzy of another kind.
Making eggs and toast this way is a novelty more than anything else, but who cares? It’s fun and kind of cute to see that burst of sunny yellow in the middle of the bread; kind of like a bright smile to greet you good morning, isn’t it?
Maybe my excitement over this recipe also has to do with my preference over how I like my eggs and toast done. I love my eggs sunny side up with a side of Sriracha. The bread that comes along with it should be whole wheat toasted to crunchy perfection, without a dollop of butter or anything else on it. How else could I use it to wipe the leftover Sriracha and yolk off my plate?
Although cooking the toast this way did not give me that kind of crunch, this is still one breakfast number that cheers me up.
- 1 slice bread
- 1 teaspoon butter or margarine
- 1 egg
- Salt and pepper, to taste
- Dried basil or other favourite herb seasoning, optional
- 1. Use a 3-inch cookie cutter to cut a shape out of the bread.
- 2. Melt the butter in a griddle or frying pan. Place the bread in the pan and break an egg into the hole.
- 3. Lay the cut-out shape alongside the egg and bread in the pan wherever it will fit and toast until golden brown.
- 4. Sprinkle the egg with salt and pepper, along with your favourite seasoning of choice.
- 5. When the egg is cooked on the bottom and before the bread becomes too brown, flip the egg nest to toast the other side and finish cooking the egg, about 1 minute.* Serve with toasted cut-out.
- * Sometimes flipping the bread will cause the egg yolk to break. To prevent this, cook the toast and egg until nearly browned and cooked through, then transfer to an oven toaster to finish cooking for 1 to 2 minutes more.