Every time I try to write about a meal inspired by a favorite movie of mine this early in the New Year, I feel compelled to feature a fabulous make-over. “New Year, New You” rattles around my head this time of year, when most of us decide that this is the year to really give Soul Cycle a committed try, or we spend a little too much money on that juice cleanse, or buy cute workout clothes as motivation to get out there and actually work out. But, as I’m typing in some of those workout clothes, lying on my couch, next to a bowl of popcorn, I find myself much more inspired by the kind of make-over a new hair cut and outfit can provide than a class pass.

If you haven’t seen Moonstruck before – get it in your queue now. It’s peak 80s Cher, with Nic Cage when he was swarthy and sexy (I know, there was a time, I swear), and just a wonderful, sweet story about what can happen under a full moon.

There are amazing food moments throughout the film: a very rare steak, dry martinis, and lots of pasta. But my favorite recipe from Moonstruck is from a throwaway moment. Cher is arguing with her mom as she prepares the family breakfast, and we get a few cutaways of eggs in a basket flipping with onions and peppers sizzling around it.

It’s distracting, but a wonderful, warm background element to these delicious, fun characters. So forget the juice cleanse, and enjoy the stretch of those new yoga pants – Eggs in a Basket coming right up!


1 slice sourdough bread

1 egg

2 tablespoons butter

1 yellow onion, sliced

4 cloves garlic, minced

1 large red bell pepper, sliced

1 green bell pepper, sliced

1 teaspoon finely chopped basil

1 teaspoon dried oregano

1/4 cup white wine

Salt and Pepper to taste


Melt butter in a skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender and the wine is mostly cooked away, about 10 minutes. Pour the peppers and onions onto a plate.

Using a small juice glass (or a cookie cutter), cut out a hole in the middle of the bread (about 2 inches wide is perfect). Over medium heat, cook the bread in the pan for about 3 minutes, or until golden brown, and flip. Crack the egg into the center of the hole, and cook for another 5 minutes, or until the egg is set. Sprinkle the egg with salt, pepper, and chili flake.

Serve the egg toast on a plate with onions and peppers.