Happy Monday! Well at least I hope it’s happy. A lot of people don’t like Mondays. I guess it’s because it’s the day right after the weekend and everyone is going back to work or school and real life starts all over.
I personally don’t mind Mondays; it’s Tuesdays I hate the most. Tuesdays are like the hangover to Mondays and that’s just not fun. Wednesdays get a little better because half the week has gone by, then Thursdays are super spectacular because the weekend is almost here, but not here, so you get t savor the weekend just a little bit more. Then Friday hits and it’s finally the weekend (although Fridays never feel like Fridays for me because I have a very long lab class that day that cuts into my lunch and then I’m left starving as I measure out 2g of Vitamin C, add it to some good old H2O, watch the thing boil and hope it doesn’t turn too pink when I add just a smidge too much NaOH, but I digress)
So, here’s to all the people who just don’t like Mondays: a recipe so simple that you basically have to forget how the stove top works to mess it up.
My mom used to make this all the time when I was a little girl, this and hotdogs wrapped in pancakes with a side of ketchup (yes, it really was tasty and my sister and I often asked for it). For a while I stopped eating it, then over the summer I started craving it and made it for lunch at least once a week.
This is nothing new, some people know it as Toad in a Hole, but I know it as Egg on Toast. It is just bread with a hole cut out from the middle with scrambled egg inside. See, easy.
Drizzled with some maple syrup (don’t need to be fancy pancake syrup works just as well here) or honey (as I like to eat it now) this is simply the easiest thing to bake for breakfast or lunch, maybe even brunch.
Egg on Toast
Makes 1 serving
2 slices of your favorite bread
1 large egg, beaten
small pat of butter or cooking spray
maple syrup, pancake syrup, honey (optional)
Heat a skillet over medium – medium-high heat. Melt some butter on the skillet or grease it with cooking spray.
Cut a 2 – 2 ½ inch hole out of each slice of bread. Place one slice of bread (or two if your skillet is big enough) on the hot pan. Wait a minute for the bread to toast slightly. Pour in half of the beaten egg. Wait for a majority of the egg to cook (you’ll see it start to turn pale) and flip on the other side to cook. Repeat with the remaining bread slice and the remainder of the egg.
Drizzle with syrup or honey and serve warm. I also like the toast the little rounds I cut out. That way I get a little bit of toasty goodness and the bread doesn’t go to waste.