The Perfect Breakfast: Eggs In A Basket

Hey KS fans,

I know many of you have all your kids home from camp and are faced with feeding and entertaining them these last couple of free days before school starts. Well here is my perfect breakfast that my mother always made me my first morning home from camp. It is my all time favorite way to eat eggs!

The bread is perfectly toasty and buttered with a little salt and pepper. And when you cut into the egg just right in the middle – all that yellow yummines that is the yolk, oozes out, soaking the toasty bread for that ultimate bite!

Have a great day and enjoy some fun with your kids if you can!






Eggs In A Basket





Spray a large skillet with non stick spray. Slice the challah into thick slices and butter on both sides. Then cut a hole in the middle of the bread with a round cookie cutter. Place the holed slice into a hot pan that has been sprayed with non-stick spray  or is buttered. Crack an egg  into  a cup and then pour it into the  hole, let the egg cook for about 3-4 minutes. Sprinkle with some kosher salt and pepper and serve.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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