Breakfast is one of my favorite meals but I often find myself too much in a hurry to actually make a big elaborate breakfast on a week day, that is when my husbands specialty comes into play “Egg in a Blanket”! I had never had it before I met him but since then it’s been one of my favorite easy and satisfying quick breakfasts to have. I certainly go through phases where I have it everyday! In case you either needed a reminder to make this wonderful breakfast or you never had it like myself many years ago here are the easy instructions:
Egg in a Blanket
Butter both sides of a thick slice of sourdough bread. Cut a hole in the middle,using a cookie cutter or small glass. Melt a little bit of butter in a skillet on low heat. Place bread in
the skillet. Give it a few moments, and crack 1 egg into the middle of the hole. When the egg begins to set, flip the bread with the egg. Cook until the egg is done the way you like it. If you like you can add a slice of your favorite cheese just before the egg is cooked to perfection. Use the piece of bread you cut out to soak up your yoke, I usually put it in the pan alongside the bread and egg to get it a bit crispy. Enjoy!
This week’s Share
Ingredients: Montana grown organic wheat flour, water, org. sourdough culture, sea salt.
KAMUT® Wheat Sandwich Loaf
Ingredients: Montana grown organic wheat flour, water, freshly milled organic KAMUT® flour, whole organic KAMUT® berries, org. sourdough culture, sea salt.
German Rye Sandwich Loaf
Ingredients: water, Montana grown organic wheat flour, freshly milled organic rye flour, org. sourdough starter, org. coriander, org. fennel seeds, sea salt.