Egg In A Basket

As sure as the sun rises in the east, a biscuit cutter rises over a thick slice of ciabatta loaf and smashes down to create a space for a creamy salty melt in your mouth egg and all is right with the world. Amen.

Makes 2 servings

2 Eggs

kosher salt and pepper

1tbl olive oil

1tbl unsalted butter

2 sprigs of fresh thyme

ciabatta or sourdough bread cut into about an inch thick slices

Now whatcha do is:

1-Heat a cast iron over medium heat; when hot add butter and olive oil.

2-Cut a hole in the pieces of bread using a biscuit cutter that will leave about a 1/4 inch of bread around the thinnest part of the slice. Sprinkle both sides of the bread with kosher salt and pepper.

3-Place the pieces of bread in the pan and cook for about 2 min or until you get a nice toast on the first side.

4- Crack one egg into a bowl. Flip both pieces of bread and gently pour an egg into the center of one of the pieces of bread, repeat with the other piece. Sprinkle the egg with salt and pepper and some thyme.

5-Cook until the bottom of the bread is toasted and the egg has mostly set. Flip the bread carefully one more time and cook until your egg doneness is reached. If you like a runny egg, flip it and wait a few seconds then take it off. For a more set yolk, cook for another minute or two.