Moon Over Miami Egg, Egg in a Basket, or Toad in a Hole. Those are some of the nicknames for this healthy breakfast. An organic, cage-free egg is cooked up inside of a slice of whole grain bread. What you name this dish is up to you, but one taste is all you’ll need before you’ll undoubtedly call it delicious!
- 1 slice whole grain bread (I used Pepperidge Farm Harvest Blend)
- 1 teaspoon oil (avocado, coconut, or olive)
- 1 large egg, cage-free organic, if possible
- Sea salt (tiny pinch)
- 1 sprig parsley, finely chopped
- 1 squash blossom, finely chopped
- hot sauce
Preheat a medium skillet over medium heat.
Use a cookie cutter or your fingers to make a hole in the center of the bread. Make the hole just large enough for the yolk to fit into.
Use a pastry brush or oil spritzer to apply oil to one side of the bread. (You could also just pour the oil directly into the pan, but applying it directly to the bread will help it get nice and golden brown.)
Place the bread oiled side down into the pan. Cook for 1 minute, then carefully open the egg over the bread so that the yolk falls into the hole in the center. Sprinkle salt over the egg.
Cook for 1 more minute to allow the bread to toast, then use a large spatula to gently flip the bread and egg over. Continue to cook until the egg is cooked to your liking. (About 2 minutes for a runny yolk and 3-4 minutes for a hard yolk.
Remove egg from pan and transfer to a serving plate with the yolk side up. If desired, apply any/all of the garnish options before serving.