What's the first thing you learned to cook?

For me it was Deviled Eggs.

I made it so much that my Mom & Dad said "NO MORE!".

I think I learned how to make that in 3rd grade.

Fast forward to the 2nd thing I learned were these "Eggs In A Basket" during high school cooking class.

And that's what I'm going to teach you now...

You will need:

- Bread of your choice.

(This works especially yummy with Texas toast too!)

- 1 egg per slice of bread.

- 1 butter

- Fun cookie cutter of your choice.

(I don't bake often so I only had Halloween cookie cutters)

Butter one slice of bread.

*You can butter both sides but I'm trying to cut back on my butter in take.

Take your choice of cookie cutter and press in the center of the buttered bread.

You end up like this.

Heat up your pan on medium low heat. 

You won't need to add more butter to the pan because you've already buttered your bread.

Test out your pan with the bread cut out to see if it's hot enough for the eggs to cook.

Butter side down...

You don't want your pant to be scorching hot or it won't cook the eggs properly.

You just want a bit of a simmer when you lift the bread up.

Once your pan is at the desired temperature you can place the other bread down.

You can kind of see the simmering of the butter in the picture.

Remember butter side down...unless you buttered both sides then in that cause it won't matter.

Leave the bread on the pan for a couple seconds before cracking an egg in the center.

The fun part!

In all the years I've been cooking I still manage to get a shell in my egg occasionally!

So a good idea is to crack the egg in a small bowl first instead.

This way if you get a shell in your egg you won't burn your fingers trying to fish it out of the pan.

Or if you don't see the shell end up with gross crunchy eggs. YUCK!

YAY! No shells.

Salt & pepper it to your desire.

Ok, now after your buttered bread has been heating on the pan you can pour your egg into the bread.

So depending on how you like your eggs is how long you will fry it.

If you like runny eggs with your bread - fry it less.

If you like it cooked mostly (not me) - fry it longer.

You're going to fry the bread & egg mixture on both sides to get an even cook.

How will you know when to flip?

See the above picture where the translucent egg is now white (cooked)... it means you can flip!

Or using a spatchula you can try nudging the bread to see if it will slide easily.

If it slides easily then the egg mixture is cooked & not wet on the pan.

Flip!

Usually 2-3 minutes is a good cook time for runny eggs.

5 min is for well done eggs.

Just a cute way of making breakfast.