Happy Friday! It’s ALMOST the weekend…hallelujah! I have really been dragging all week thanks to the time change, so I am more than ready for a few less scheduled days to get me back on track. Of course, true to form, Robert and I will be traveling this weekend so I’m not sure how much rest I’ll actually get.
After work today we are heading to Clemson for the Florida State game. This is the first game we have been able to attend all season and for once I may be just as excited as Robert! We are renting a big house with Robert’s parents, aunt & uncle and cousins and are planning a big tailgate with our friends! I am in charge of breakfast on Saturday and although I am planning on crowd friendly biscuits and breakfast casserole, I wanted to go ahead and share this yummy fall breakfast with you!
Growing up, my father’s mother, Grandma Mary used to make us ‘eggs on toast’ (also known as ‘egg in the hole’) for breakfast when we were visiting. She also made them for us whenever we had tummy aches in which case she would add a glass of coke to the side. She swore the carbonation calmed your stomach. I’m not sure if it was her grandmother magic or the fact that the bubbles made you burp, but it really did work! My grandmother passed away nearly 12 years ago but I still think of her fondly every time I see an ‘egg on toast’!
Fast forward to now, when I am not only older, but more into veggies and less into carbs. I’m still not at all into stomach aches, but that’s neither here nor there. I saw a variation of this recipe in an old issue of cooking light and decided to give it a try. The basics are essentially the same, but you swap out your slice of toast, for a slice of acorn squash…genius!