Anything But Corn-Fed: Healthy College Cooking in Rural Iowa

It’s strange to think that I used to not like eggs. Maybe it was my way of rebelling against an egg-centric household, or the fact that my dad’s idea of good eggs is a runny, milky, scrambled mess (to his credit, they are the best scrambled eggs I’ve had). Clearly things have changed.

I am trying to teach my friend Danny how to feed himself and not be confined to a life of peanut butter banana sandwiches and take-out from Chuong Garden (although both of these are pretty delicious). Last lesson it was grilled cheese (the whole idea was prompted by my joking that he did not know how to make grilled cheese and it turned out to be true). This time, we’re moving onto what is, according to Wikipedia, Brian Wilson’s favorite dish: eggs-in-a-basket!

You will need:

bread

an egg

oil or butter

That’s it! So… oil up a pan and turn the heat to medium. Cut an egg-sized hole in a slice of bread. Toss it in the pan and let it toast for a minute. Crack open the egg and empty its contents into the hole. Once it’s solid enough, flip it and cook the whites all the way through. The yolk will be runny and divine. Serve immediately.