This morning I woke up craving a Greek omelet. I’m usually so busy making Jackson’s breakfast in the morning that I just grab something easy for myself like a granola bar or apple. I decided to treat myself today. I had some bread on hand, so instead of just making a traditional Greek omelet, I created a modified version of eggs in a basket. I thought I was treating myself, but of course as soon as I started to eat, Jackson came and sat on my lap requesting a bite. Surprisingly, he loved it. What two-year-old eats feta cheese?! Apparently the same one who refuses to eat normal kid food like mashed potatoes.
- 2 slices whole wheat bread
- 2 eggs
- feta cheese
- monterey jack cheese
- cooking spray
- Preheat oven to 350 degrees and grease baking dish with cooking spray.
- Place slices of bread in greased baking dish.
- Using a coffee mug, create circles in the center of the bread and remove. I hate to waste, so I saved the bread centers and served them to Jackson with jelly (he won’t eat the crust anyway, so it’s a win win).
- Crack one egg in each bread center. Break up yolks if you don’t want super runny eggs.
- Bake for 10-15 minutes. This all depends on how you like your eggs. I wanted mine to be hard, with no runny yolks, so I went with the full 15 minutes.
- Remove from oven. Turn oven to a low broil.
- Top with as much crumbled feta and shredded monterey jack as you wish.
- Return to oven on low broil for 2 minutes.
- Remove and top with dill. Serve immediately.