breakfast eggs | Ski Boots in the Kitchen

Good Morning! Maybe you haven’t had your coffee yet, so its only an OK morning so far, get that caffeine pumping through your veins and the day will seem a little more tolerable! This week is vacation week for a lot of people in Park City, I’m envious of you if you’re off on a lovely vacation… It was snowing here AGAIN yesterday!

This coming weekend is also Easter, which means another excuse to cook and eat food (like I needed an excuse!) I’m excited to decorate some Easter eggs, make some delicious brunch and sit back with a cup of coffee (or bloody mary!) and enjoy the day! Growing up one of my favorite breakfast dishes was “eggs in a basket” also know as “eggs in a hole” I’m sure you have your own name for it if you’re familiar with this meal! But since its almost Easter, today I’m calling it Egg-in-a-basket! You’re taking two essential breakfast items, eggs and toast, and marrying them into one awesome creation! Sometimes the simplest of things taste the best! As a kid I used to put maple syrup over the top but in this version of eggs-in-a-basket I’ve dressed it up with creamy goat cheese and avocado! Hope you have a great Monday! Enjoy!

Ingredients (Serves 1)

1 fresh egg
1 slice whole grain bread
1 tablespoon butter
1 tablespoon goat cheese, crumbled
1/2 avocado, sliced
2-3 dashes paprika
salt and pepper to taste

Directions

Melt 1/2 the butter in a medium skillet over medium heat. Using a sharp knife or the rim of a glass, cut a golf ball sized hole in the middle of the bread. Spread the remaining butter evenly on the slice of bread. (spread some butter on the little bread circle and throw it into the pan as well as an added crispy treat!)
Place the bread butter side down in the skillet and allow it to brown 1 minutes. Crack the egg, carefully, into the hole, add 2-3 dashes of paprika over the egg and fry 2 minutes until the egg has set slightly.
Carefully flip the egg with a spatula and cook for 2-3 minutes longer. You don’t want to over cook the egg so the yolk is hard but you want to be sure the whites are cooked. Let it cook until the yolk feels, to the touch, soft but not over jiggly!
Remove the egg-in-a-basket from the pan, sprinkle with salt and pepper then crumble 1 tablespoon of goat cheese (or more if you love it!) over the egg. Slice up the avocado and serve it on the side.
Bon Appetit!

It was such a wonderful fall weekend! I hope you enjoyed the good weather (on Saturday least), maybe if you’re lucky enough to live in Boston you checked out the Red Sox parade and of course that extra hour of glorious sleep. Fall daylight savings is one of my favorite weekends of the year- your body thinks its late but you realize its early and you can roll over and go back to bed. There is nothing better! Except realizing that extra hour of sleep has also allowed you an extra hour for breakfast, my favorite meal of the day!

Breakfast literally makes my day- I mean seriously, breakfast is the best in the morning… but who doesn’t love pancakes or eggs for dinner to? It’s the ultimate meal and it always makes me happy. It’s also a time where you can catch up or wind down with friends or alone with the morning paper. My best friend Connie and I always had crazy schedules when we lived together, but breakfast was our time to catch up, drink some coffee and start our day off right; if we had breakfast together, I knew it was going to be a great day.

As a kid my mother used to make me baked eggs, they are simple but they are so satisfying and delicious. My favorite part about them? You pop them in the oven, set the timer and there ready before you know it! There is no worry or fuss like there is with scrambled, poached or fried eggs. Simple, easy and delicious- just the way breakfast should be on Sunday mornings so you can sit back and enjoy it with the ones you’re with! Red Bicycle Breadworks is a local Park City company. They sell their bread out of The Market in town and it’s totally delicious.

Their gold creek cheddar bread is the perfect breakfast toast. They also make an amazing sea salt and olive oil bread that we’ve started calling ‘crack’ bread. We have to buy two loaves at a time because we inevitably eat one loaf before we even leave the grocery store- its that good (if you’ve had it you know what I’m talking about!). If you live in Park City I highly recommend checking out their bread- if you don’t (that’s too bad for you!) but any good fresh bread will do! Enjoy!

Baked Eggs with Country Toast

1 Tablespoon Olive Oil
1 Tablespoon heavy cream
2 farm fresh eggs
1 dash paprika
1 tablespoon Parmigiano
salt and pepper to taste
country bread, toasted with butter

Directions:

Preheat oven to 375 degrees. Put 1 tablespoon olive oil into the cocotte (baking dish, small tart pan or souffle dish), followed by the eggs and cream. Season with dash of paprika, salt and pepper. Cover with 1 tablespoon grated Parmigiano-Reggiano and bake just until the white is set, about 15 minutes. Serve with toast.