happy halloween, friends!! are you excited or totally indifferent about the holiday? i've been pretty indifferent these past few years, but this year through a perfect storm combination of having an easy costume that i am so excited about*, not one but two invites to halloween parties, and the general urge to chill my bum off after a fun yet nutso month of traveling, i am more than ready to celebrate.
*i will be a cupcake wars contestant and eggboy will be the carpenter man that builds my cupcake display. in other words, i'll carry around a plate of cupcakes and make new friends and eggboy will wear a plaid flannel shirt like he does every other day anyway. in other other words, we will literally just walk out of the house.
i plan on spending the rest of my weekend celebrating the end of daylight savings time. is that something that people do? is it an excuse to make a cake and spend the day in pajamas? can it be? ok good.
and check this out, my eggs in a basket dressed up for halloween: as yogurt toast! i know, easiest costume ever. the toast equivalent to a bed sheet ghost, but we love it all the same! if you haven't jumped on the eggs + yogurt train yet, please get on this immediately. and if you haven't jumped on the yogurt toast train yet, please also get on this immediately. and then you will see how yogurt covered eggs in a basket was meant to be. the creaminess of the yolk and the yogurt balanced by a crispy buttery piece of toast makes for a very comforting, filling breakfast that will keep you energized for all of your trick-or-treating! i like sprinkling mine with my nice za'atar, olive oil, and the newest edition to my spice collection, berbere, which is common in ethiopian cuisine. but you can top yours with anything you'd like. keep it simple with salt, pepper, and hot sauce, or maybe go crazy and add caramelized onions. yum!
yogurt covered eggs in a basket
a slice of bread
a big plop of plain yogurt (full-fat, low-fat, or fat free)
salt and pepper, to taste
any additional toppings as desired, like za'atar, berbere, hot sauce, caramelized onions, olive oil, etc.
Cut a 2 1/2 or 3-inch circle out of your bread and spread both sides with a thin layer of butter. Heat a nonstick skillet over medium high heat and toast the bread and its circle on one side until brown. Flip them over, and then crack the egg into the hole.
Cover the pan and cook until the egg whites are firm but the yolk is still runny. Remove the bread and its circle from the heat and spread with a thick layer of yogurt. Sprinkle with salt, pepper, and any other toppings that you'd like and enjoy!
thank you so much to the american egg board for sponsoring this post! head over to their site to check out eggspert tips like when and why to use room temperature eggs, how to substitute various sizes of eggs, and best storing practices for eggs. i'll be especially thankful for the size substitution chart when my chickies start cranking out eggs of all sizes but my baking recipes still all call for large eggs!