Eggs in a Basket with Harissa

It's throwback Thursday!  This throwback Thursday is brought to you with a little tweak and update by the use of the harissa recipe I posted on Monday.  Do you remember when you were a kid and your mom would make eggs in a basket for breakfast?  A piece of bread with a hole cut out of the center and an egg fried in the hole!  So yummy!  Some people call it egg in a hole or toad in a hole but we always called it eggs in a basket.  Now, this wasn't necessarily something my mom used to make but I distinctly remember my friend Jennifer's dad making this for us when I spent the night at her house as a kid.  I think it was his signature dish!  Anyway, this is that dish topped with harissa and boy, oh boy, is it good!  A great example of how to use this delectable sauce in a nostalgic way.  Enjoy!

Eggs in a Basket with Harissa 

1 T. butter
2 pieces whole wheat or 12 grain bread, center cut out of each (about a 3" hole)
2 large eggs
Salt and pepper
2 T. harissa

In a medium frying pan (large enough for both pieces of bread to lay flat side by side) melt the butter over medium heat.  Place the bread pieces side by side in the pan (make sure they are laying flat so they will brown evenly.)  Crack an egg into the hole of each piece of bread, season with salt and pepper and allow to cook for about 2-3 minutes or until the bread is crusty and brown and the egg is set on one side.  Flip them over and continue cooking for 1-2 minutes until the egg whites are cooked but the yolks are still runny.  Remove to a plate and top with 1 T. each of harissa and serve (with bacon, if desired!)

2 servings (249 calories each serving) according to my calculator on loseit.com (this will vary depending on the calories in your bread - mine was 100 calories per slice)