As you can guess, my wife thinks I experiment too much in the kitchen, she may appreciate THAT I cook, but she has a hard time appreciating WHAT I cook.
However, every once in a while I will hold my mouth right and make something she rules fit to make again.
Eggs Sunshine is one of those maker again recipes.
This recipe is a very basic breakfast meal that is easy enough to allow kids to cook (with supervision), and while it is not a “food storage meal” per se, it uses ingredients that are easily made from food storage ingredients (the bread), and/or easily produced or traded for (eggs).
In this recipe your simply pan toasting a slice of bread in a skillet. The bread has the center cut out to hold a raw egg.
As the bread toasts the egg fries and it is a novel way of making breakfast.
I used to butter the bread, and always made a mess buttering the second side. Now I normally use a small amount of oil to get the same effect.
I also use a shot glass to punch out the center (after letting it fry a second) – which is both prettier and easier than my old method of cutting out a square with a knife.
We would probably fight over the toasted centers of bread, except whenever I am home early enough to make breakfast, it is Genny’s day off so she is asleep and I don’t share….