Ingredients with Measurements:
- 2 slices of bread
- 2 large eggs
- 1 cup of kale, chopped
- 1/4 cup of crumbled goat cheese
- 2 tablespoons of butter
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. Cut a hole in the center of each slice of bread using a biscuit cutter or a glass.
2. Melt 1 tablespoon of butter in a non-stick skillet over medium heat.
3. Add the bread slices to the skillet and cook until lightly toasted on one side.
4. Flip the bread slices over and crack an egg into the hole of each slice.
5. Season the eggs with salt and pepper to taste.
6. Cover the skillet with a lid and cook until the eggs are set to your liking.
7. In a separate skillet, melt the remaining tablespoon of butter over medium heat.
8. Add the chopped kale to the skillet and sauté until wilted.
9. Season the kale with salt and pepper to taste.
10. Divide the sautéed kale between two plates.
11. Use a spatula to carefully transfer the egg in a basket to each plate on top of the kale.
12. Sprinkle crumbled goat cheese over the eggs.
13. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
2 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 22g
Protein: 16g
Fiber: 3g
Sugar: 3g
Substitutions for ingredients:
- Whole wheat bread can be used instead of white bread.
- Spinach can be used instead of kale.
- Feta cheese can be used instead of goat cheese.
Variations:
- Add diced tomatoes or sliced avocado on top of the eggs.
- Use different types of cheese, such as cheddar or mozzarella.
- Add cooked bacon or sausage to the kale.
Tips and tricks:
- Use a non-stick skillet to prevent the eggs from sticking.
- If the bread slices are too thick, use a fork to remove some of the bread from the center to make room for the egg.
- Don't overcook the eggs, as the yolks should be runny.
Storage instructions:
This dish is best served fresh and should not be stored.
Reheating instructions:
This dish is not recommended for reheating.
Presentation ideas:
Serve the egg in a basket on top of a bed of sautéed kale and sprinkle crumbled goat cheese over the top.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or chives, over the top.
Pairings:
This dish pairs well with a side of fresh fruit or a small side salad.
Suggested side dishes:
- Fresh fruit
- Side salad
- Roasted potatoes
Troubleshooting advice:
- If the bread slices are burning before the eggs are cooked, reduce the heat to low.
- If the eggs are not cooking evenly, use a spoon to spread the egg white around the hole in the bread.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
Egg in a basket, also known as egg in a hole or toad in a hole, is a classic breakfast dish that has been around for decades. It is believed to have originated in the United States in the early 1900s.
Flavor profiles:
This dish is savory and slightly tangy from the goat cheese. The kale adds a slightly bitter and earthy flavor.
Serving suggestions:
Serve this dish for breakfast or brunch. It is a great way to start the day with a healthy and delicious meal.
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