BREAKFAST SERIES - POST #1: BREAKFAST FOR LUNCH? SURE! HOWEVER, MINE COMES WITH PROSECCO :)

I don’t follow the 3-meal rule of what to serve for breakfast, lunch or dinner; especially after my daughter Dona came home one day and decided that she wanted to have “Mofongo” for breakfast, she just loves it, LOL!
 
So, eggs-in-a-hole can fit easily as a lunch/brunch meal. Well, yes, of course, you can always make it for an early breakfast, smile.
 
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $4.48 or $1.12 per serving (2 toasts per person)
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 4  
 
Ingredients
8 eggs ($1.28)
8 slices of Texas Toast ($1.25)
3 tbsp. Unsalted butter stick (.45)
Salt and pepper to taste (.15)
4 bunches of Grapes or any fruits of your choice ($1.35)
 
Directions
In a skillet over medium-low, melt some butter.
With a cookie cutter, cut a hole in the middle of the bread and place the slice on the skillet, toasting it for about 2-3 minutes. Toast the holes too.
Crack an egg straight into the hole and cook until the egg begins to set.
Ever so careful, flip the toast to cook on the other side (about a minute or 2 depending on how soft you want the egg. I like mine well done and I only eat one, smile.)
Grab some fruits and serve with a glass of Prosecco, smoothie, Frappuccino or O.J. 

CHECK MY BLOG POST TOMORROW FOR:  BELA'S FRAPPUCINO! YUMMY!