It has been a while since I’ve written. There are so many reasons, but the main one is that life just gets in the way. What I would like: I would love to do nothing else except cook for others and write to you (whoever is out there) all day every day. Reality: In the past month I have started 2 new (awesome) jobs and have been crazy busy.
But here are the blessings in that: both of my jobs are something that I love and believe in. I had been thinking and exploring the idea of working in a restaurant for a while, and I did it! I work at a new-to-Memphis restaurant called The Kitchen at Shelby Farms Park. It sits right on a lake in the newly redone park facing West, so the views are incredible, especially at sunset. A big part of the Kitchen Community are the gardens that they have planted and maintained as a source of food, but mainly as educational tools for school children to maintain. “The Kitchen Community has already built over 200 Learning Gardens in schools across Colorado, Chicago, Los Angeles and Memphis reaching over 120,000 students.”
I decided I wanted to work at The Kitchen because it is bigger than just a restaurant–it is a way of life and a way of learning. Education for students and education for employees are huge aspects of The Kitchen–learning about and visiting our local farms and vendors. “We believe that gathering around the table and sharing good food and drink is what connects us as family, friends and a community. It’s the essence of ‘Community Through Food.'”
I said I started two new jobs, so here is the second: I started “officially” working at my church with the Director of Children’s Choirs. I have been working with the children’s choirs for years and have loved working with these students and seeing them grow up, so it has been fun to be working with and for them in this new way. This year I’ve been teaching music theory to 4 and 5 year olds (who are now all 5 and 6 year olds). Wow they are so smart! I love being around these uninhibited little ones who are always eager to learn more.
So it’s really perfect, because I’m combining the two things I love most: food and music. It’s been really exciting and also very challenging. We’ll see what’s on the next horizon!
But for now, I’ve been taking it easy in the cooking department. Easy and quick are my main goals these days! So here is one of my fav breakfasts growing up–just a little fancy because I made my own bread. (seriously the easiest bread in the world…you can make it right now.) Some people call this Egg in a Hole or Toad in a Hole (which I don’t really get the second one) but we call it Egg in the Basket in my house.
Quick anecdote: when I was younger we were on a road trip to somewhere, and we stopped at a Cracker Barrel. I ordered an Egg in the Hole (which was on their menu). The lady asked me how I wanted my eggs prepared… after looking at her quizzically she continued, “scrambled, sunny side up, over easy…” I don’t think she understood the concept of an egg literally in the hole of a piece of bread. I would like to see what scrambled eggs would look like in the hole, although then you might as well just make scrambled eggs with a side of toast… hmm, could be interesting
Egg in the Basket
1 thick slice of bread
salt and pepper
Heat your skillet over medium heat with about 1/2 tbsp of butter until melted. Using a biscuit cutter (or sometimes all you have is a knife and you have to freehand it), cut a hole in the center of your slice of bread. Once skillet is heated, place the slice and the center hole you cut out in the sizzling butter. Let the bread turn nice and golden brown.
Flip the bread. (add more butter if needed) Turn down to medium-low heat. Crack an egg right into the center of the hole of the bread. Season egg and bread with salt and pepper. Cover the pan and allow the egg to cook. note: if the heat is up too high, the bread will burn before cooking the egg. This may take a few minutes, depending on how well done you like your egg. (I like mine a little runny so I can dip my bread hole into the runny yolk.)
The top of the egg will begin to turn white. You can also shake the pan to see how firm the egg is. If it still seems runny, cover and continue to cook. Once cooked to your liking, plate and enjoy!
Mix sliced (or whole) berries with a spoonful of sugar and some chopped mint leaves. Let stand for a few minutes (or while making your Egg in the Basket) to allow yummy juices to form.