I’m writing this post today because it was National Egg Day yesterday!!! And we just went on a trip to Muir Beach and made our famous Eggies in a Basket breakfast.
This so happens to be Juliana’s signature dish. I have always tried to get as much protein into this kid ever since she started eating solids. She never really liked the taste of meat and quickly became a vegetarian by the age of 3. She would eat chicken nuggets occasionally which as you know have no meat to speak of. Before I knew it she was a full-blown veg head. Very tricky from my stand point. Nevertheless this is one dish she always ate and we later through the years added avocado to the mix.
I was also testing some other goodies for future blog posts during our stay.
And me in the kitchen, oh joy
I must say it was a glorious weekend and I truly enjoyed every minute together. Hiking, watching movies, eating and plain old catching up on life. With both kids off to college on opposite coasts we don’t see each other that much anymore……..
Miss my little babies!!!!!!!!!
JEWELS’ EGGIES IN A BASKET
INGREDIENTS4 slices of organic whole wheat bread 1 tablespoon organic butter 1 ripe organic avocado 4 large organic eggs 1 cup grated mild organic cheddar cheese salt and pepper to taste DIRECTIONS
Take a small glass press down on one slice of bread to make a hole.
Remove the hole.
Heat a small skillet on medium. Rub some of the butter in the pan to keep the egg from sticking. Crack an egg and pour into hole.
Let the egg cook for about 1.5 minutes and turn over careful not to splash the egg all over.
Immediately sprinkle with cheese and add salt and pepper to your liking. Cook until the egg is done the way you prefer soft yolk or a little longer for firm yolk.
Remove from pan and place on a serving dish. Layer with thinly sliced avocado and serve.