Egg in a Basket with Fontina, Marinated Tomatoes, and Basil

Egg in a basket with Fontina, Marinated tomatoes, and Basil

Servings 1

1 piece bread with hole in center cut out with cookie cutter or biscuit cutter
1/2 -1 tablespoon of butter
1 egg
salt and pepper
1 slice of fontina cheese divided into two pieces
1-2 marinated tomatoes, small dice (I like Pomadoracio when I don’t make my own.)
a couple of fresh basil leaves, rough chopped

Heat pan to medium.  Butter bread. Cut out of bread (if you have already done this, butter the bread hole).

See? The crumb is ok, but not great. It needed to ferment longer. I would still in no way kick this out of bed.

Add bread, with piece in to pan.  Once toasty and brown on one side, flip to other side and lower heat to low.  Remove bread hole and move it to another section of the pan to continue to brown.  Lay cheese slices on each side of hole. Add a teensy bit more butter in the hole.  Once it’s melted, crack an egg into the hole and sprinkle with salt and pepper.  Cook until the underside is browned and the egg is set. You can use the bread hole to check browning level. Place on plate and sprinkle with salt and pepper. Sprinkle with marinated tomatoes and basil.

Eat.  Ignoring the begging of the dogs. Use the bread hole to sop up uneaten egg.

Feed the dogs the last of the sopped bread hole because you love them.  Lots.


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