EGGS.

The egg is so simple. But so pleasing and versatile. I just love them.

When the kids got tired of toad in a hole (one of the best breakfast dishes of all time, recipe below), they started asking for shapes. I'll get breakfast down their gullets any way I can, and I have a drawer full of just cookie cutters for toast, eggs, scones, and oh yeah, cookies. Fine, I said, here is a hearty take on egg and toast.

When springtime rolls around, their Greek Yia-Yia holds the title for egg decorating. She uses leaves and herbs from her garden, and dye from Greece. I could never top these eggs, so I don't try. When I was young, it was PAAS pastels and the scent of vinegar to beckon the Easter Bunny. The Greek Easter eggs my mother-in-law makes are on a different level, I hold them in my hand and appreciate their smoothness and deep color, and wonder how she gets them so perfect.

Just give me a flame-warmed tortilla, a sunny-side up egg, and fresh salsa, this is all I require to appreciate the egg. The compact, convenient, dependable egg. When I don't have time for eggs in purgatory, I do this (below). The meeting of a tangy tomato salsa with cilantro and the runny yolk, wrapped inside of a soft tortilla, the masa's earthiness activated by the flame...that is how I make myself happy with this yellow and white refrigerator staple that counts as protein.

QUICK EGGS IN PURGATORY, ON THE BORDER STYLE

pat of butter

2 eggs

1 cup salsa

1 corn tortilla

In a skillet/pan over medium-high heat, melt a pat of butter.

Crack eggs into pan.

Pour salsa around the eggs.

Cook eggs until done, and slide over tortilla.

TOAD IN A HOLE, OR EGG IN A BASKET

1 tbsp. unsalted butter

coarse grain salt and pepper to taste

1 egg

1 slice bread, a middle piece cut out and set aside

In a large skillet/pan over medium-high heat, melt butter.

Add bread slice, and the middle piece you cut out right next to it.

Crack the egg into the hole of the bread slice.

Sprinkle over salt and pepper.

When you can smell the bread and butter, or after about 1 minute, slide a spatula under the bread and flip it over, carefully (the middle piece too).

After about another minute, the egg should be done.

Slide into plate, and use the middle piece to break the yolk.