Tuesday, January 15, 2008

Eggs in A Cradle

This isn't much of a recipe, but it's a fun and yummy twist on regular toast and sunny-side up eggs. We used Millie's book again for the recipe.

5 eggs
5 pieces of bread (we used thickly-cut slices of this bread)
salt and pepper
sliced cheese, optional

Use a biscuit cutter or an overturned cup to cut a circle in the middle of each bread slice (or egg cradles, if we're proper). Save the middle rounds for the birds or for eating later. Butter both sides of the cradle or melt enough butter in the pan to coat it. Place the cradles in the pan over medium heat and drop 1/4 tsp. of butter into the hole of each cradle (unless you've buttered the whole pan).

Carefully crack an egg into each cradle and cook until firm on the cooking side and milky on the "up" side. Flip each piece and cook for only a minute or two longer so as not to overcook the yolk.

Serve with salt, pepper, and cheese, if desired, to three delighted girls and one approving papa.


alltheposts said...

Up here we call this eggs in a basket and I top it with an obscene amount of fresh dill and tobasco. Delish.

abigail said...

I've heard that name for them, too! I think they're called "Eggs in a Cradle" in this book because the book pairs classic fairy tales with recipes, and the fairy tale for this recipe was about a changeling in a cradle. Not that you needed that explanation...

Sounds yummy! Oh, to have fresh dill outside again...

Rebecca said...


heidiann(e) said...

this is phil's and my most prepared weekend breakfast.
we also call them eggs in a basket.
our other variations:
raw saurkraut or kim chee, or sliced tomato in the summer.