I like to fix something a little special on Sunday mornings, since I usually eat the same thing for breakfast on other days (oatmeal, homemade yogurt, fruit, nuts).
This was inspired by recipes in Marion Cunningham's The Breakfast Book.
Ingredients
butter
crusty bread slices, toasted
1/2 cup plain yogurt
salt & pepper
freshly ground mustard seeds
freshly ground nutmeg
2 eggs
unsweetened coconut flakes
lemon zest and juice
Method
Heat oven to 350°
Butter a shallow baking dish (for two eggs I used a 6" dish).
Butter the toast slices and place them in the dish.
Break the eggs next to or on the toast (your preference).
Gently beat the yogurt with the spices and salt & pepper.
Add a few drops of lemon juice.
Spoon the yogurt mixture over and around the toast and eggs.
Leave some areas open.
Sprinkle little bit of lemon zest around, and maybe a couple of tiny lemon slices.
Sprinkle on the coconut.
Grind a little pepper over all.
Put in the oven, turn down the heat to 325° and bake for 12 - 18 minutes,
depending on how you like your eggs.
(before baking:)
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