Eggs in a Basket
User Reviews
5
Eggs in a Basket
Description
This recipe uses sandwich bread slices with centers cut out and butter spread on each side. The bread rounds and slices are baked on a preheated sheet with melted butter until lightly toasted on both sides. Then, eggs are cracked into the bread holes and seasoned with salt and pepper before returning to the oven to bake until the eggs reach the desired doneness.
The method produces a slightly crisped bread exterior with a tender egg cooked inside the opening. The runny yolks add a creamy, rich component contrasting with the toast's texture. The final seasoning balances the flavors simply but effectively.
Eggs in a Basket works well as a quick breakfast or brunch. The recipe yields six pieces, so adjust quantity based on appetite. Personalize with different bread shapes or bread types suitable for toasting.
For best results, bake quickly to maintain runny yolks and slice bread before cooking for efficiency. Cooking times may vary depending on oven temperature, egg size, and personal preference for egg doneness.
Ingredients
- 6 lices sandwich bread (see note 1)
- 6 tablespoons butter softened and divided
- 6 egg
- salt freshly ground
- black pepper freshly ground
Instructions
- Adjust oven racks to lowest and highest positions and preheat oven to 425 degrees. To preheat the baking sheet, place heavy-bottomed baking sheet on rack. Set a second baking sheet aside.
- Using 3 tablespoons melted butter, butter one side of each slice of bread. Using a 2 1/2-inch round cutter, or a sturdy drinking glass, cut a circle out of the center of each slice of bread and remove circle.
- Remove preheated baking sheet from oven and melt remaining 3 tablespoons of butter in the sheet, carefully tilting the sheet to evenly distribute the butter. Place bread slices butter-side up on each end of the baking sheet and place bread circles in the middle, butter-side up as well.
- Return sheet to lower oven rack and bake until bread is lightly toasted, about 1 1/2 minutes. Flip bread and rotate sheet halfway through baking.
- Remove sheet from oven and place inside second (room temperature) baking sheet. Crack an egg into each hole and season with salt and freshly ground black pepper, to taste.
- Return pans to oven, placing stacked baking sheets on top rack in oven and bake until egg whites are just setting, about 6 to 7 minutes. Rotate sheets halfway through baking. Remove from oven and allow to sheets to cool on wire rack until egg whites are set, about 3 minutes. Serve immediately.
Notes
- Use any large sandwich bread suitable for toasting; avoid very small loaves like baguette.
- The recipe produces six servings; consider making more if serving multiple hungry people.
- Slice and butter bread shortly before baking for convenience.
- Consider using cookie cutters for shaped holes like stars or hearts as alternatives to circles.
- Cooking times will vary by oven heat and egg size; adjust to prefer yolk consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 189mg | 63% |
| Sodium | 269mg | 11% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 529IU | 11% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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