Between the holiday weekend, an out-of-town family wedding two weekends ago, and the flu running through my house, I have had little time to dedicate to my normal blog post this week. That being said, one of the most important lessons a teacher (and really anyone else for that matter) can learn is that you don’t have to always do everything all by yourself. With this in mind, I want to briefly talk to you about two great websites.
The first website is a great educational blog called The Reading and Writing Haven. Melissa Kruse, the author, is writing a collaborative series this summer, and I am one of the teachers featured in it. Melissa has great thoughts, and not only are two heads better than one, but many teachers are better than two! This promises to be a fun series, and the first post in it came out this week. I encourage you to check it out (click here!) and consider following her blog!
The second website I want to mention (just in case you haven’t ever utilized it) is Teachers Pay Teachers. If you are unfamiliar with TpT, it is an online marketplace were teachers sell the resources they have created. Instead of sending your money to the big corporations, you can get resources first-hand from teachers who have years of experience in the classroom. I recently saw a stat that said there are over 133,000 teacher-authors selling on Teachers Pay Teachers. To do a little math here, if the average teacher on TpT has ten years of experience in the classroom, then TpT has well over a million years of classroom experience for you to draw from. I encourage you to visit TpT–to browse, to download some freebies, and maybe even to make a few purchases.
- 2 slices bread (thick, sturdy stuff works beast—think something like a nice sourdough or whole grain)
- 2 eggs
- Warm a frying pan and melt the butter in it. Don’t skimp here—not only does it make your toast nice and brown, but it keeps your eggs from sticking!
- Cut the centers out of the slices of bread. Use a cookie cutter for fun shapes or even something as simple as a drinking glass and cut out a circle or two overlapping circles.
- Place bread into the pan, and start to brown it, making sure the bread sits flush to the bottom of the pan.
- Crack eggs, one at a time, into a small dish—this allows you to make sure there are no shells. Pour each egg into the hole in one slice of bread in the pan.
- Salt and pepper the eggs to taste.
- Cook until the bread and egg begin to brown. Carefully flip each piece of bread over, and cook until your eggs reach desired doneness.
- Remove them from the pan, and put a little more butter in. Toast your bread cutouts on both sides.
- Serve warm.