Eggs in a basket have been a favorite of mine since I was a kid. They’re comfort food—simple, familiar, and always good. But I love to dress them up a little, too.

Sourdough is especially good for this version. I add shredded cheddar after flipping the bread, let it melt while the eggs finish cooking, and spoon salsa over the top. A little Southwest flavor for an old favorite.

Ingredients

• 2 slices of bread—sourdough is great
• 2 eggs
• Butter
• Black pepper, to taste
• Shredded cheddar cheese
• Salsa

Directions

1. Cut a hole in the center of each slice of bread with a biscuit cutter or the rim of a glass. Save the centers to toast alongside the bread.
2. Melt a little butter in a skillet over medium heat. Add the bread and the cutout centers.
3. Crack an egg into each hole and sprinkle with black pepper. Cook until the bottom of the bread is golden and the eggs are set enough to flip.
4. Carefully flip the bread and eggs. Sprinkle shredded cheddar over the top and continue cooking until the cheese melts and the eggs are cooked the way you like them. Flip the bread centers, too.
5. Transfer to a plate and spoon salsa over the top. Serve with the toasted centers for dipping.

Simple comfort food, with a little extra flavor. 😊