Egg-in-a-Basket (or Toad-in-a-Hole)
-Nonstick cooking spray
-Dry or stale bread slice
-Butter or margarine
-Salt/Pepper to taste
-Jam or jelly (optional)
Begin by coating a skillet with nonstick cooking spray and preheating skillet on medium heat. Using circular biscuit cutter (or knife if you don’t have a circle cutter), cut a hole in the center of a piece of stale bread. (If using fresh bread, put in toaster for half a cycle to dry so the hole does not tear out of shape when cut.) Save the hole centers that you have cut.
Butter bread and center hole on both sides thoroughly and sprinkle with salt/pepper if desired. Place slice of bread face down in skillet. Quickly crack an egg and drop contents into the center hole of the bread, being careful not to break yolk in the process.
When the egg white starts to whiten and thicken, carefully slide spatula all the way under bread slice, supporting the entire center without tearing the yolk. Flip as quickly as possible to avoid letting the uncooked portion of egg white from sliding onto the bread Once the sizzling noise quiets a little and no more popping is heard, lift the bread carefully out of the skillet. Allow the egg to cook at least to a medium-well yolk status.
Place on a serving plate and allow to cool/set up for a minute or two. Meanwhile, throw the circular center piece of bread (already buttered) into the skillet and brown lightly on both sides. Remove with spatula, cover one side of center hole piece with jam, and place jam side up on top of the egg-filled hole in the center of the “basket” (bread slice). Garnish with orange wedges or fresh tomatoes if desired and serve immediately. If cooking for a large group, you can line the finished baskets along a cookie sheet and warm them in the oven as a group before serving.