If you’re looking for your new favorite weekend breakfast dish, look no further than eggs in a frame. I can’t even take credit for this dish—I’ve had this for as long as I can remember every time I’ve slept over my roommate’s parent’s house—it’s her Dad’s signature breakfast dish. I knew I wanted to try it out for the blog, and I gave it my own little twist with cheese (I mean, are you surprised?). It’s cozy and yummy and light—perfect for a winter breakfast!
- Fresh bread, sliced thin
- Gruyere cheese, shredded
- Non-stick spray, like Pam
To start, remove the centers of the bread in a circle—you can use a cookie cutter if you have one on hand, but a glass (which is what I used) works just as well! Butter each side of the toast and the removed hole—you’re definitely going to want to save that, it’s the best to dip in the runny eggs! Place into the pan and toast until lightly browned, then flip to toast the other side.
While the other side of the bread is toasting, sprinkle cheese atop the side that was toasted first. Spray the center of the hole with a bit of non-stick spray, then crack an egg in the middle, cooking until the whites are 90% cooked. Flip again and cook very briefly on the other side (or a bit longer, if you like your yolks more solid).
Serve warm alongside some fresh coffee and the bread hole—perfect for dipping into the runny yolk!