Lay the slices of bread down onto a work surface and cut the centres out using a circular cookie or biscuit cutter.
Bring a large skillet to temperature on moderate heat. Add the butter and melt. Add the pieces of bread to the skillet and leave to toast in the sizzling butter for about 5 minutes. Flip the bread over.
Crack one egg into each hole and cook until the egg whites turn opaque and set.
Season with salt and pepper if desired. Lift carefully from the skillet using a spatula transferring each onto a breakfast plate. Serve immediately with suggested sides.
Egg In The Basket
Ingredients
2 slices crusty bread, freshly sliced
2 eggs, room temperature
2 tablespoons butter
salt and pepper to taste
Directions
Lay the slices of bread down onto a work surface and cut the centres out using a circular cookie or biscuit cutter.
Bring a large skillet to temperature on moderate heat. Add the butter and melt. Add the pieces of bread to the skillet and leave to toast in the sizzling butter for about 5 minutes. Flip the bread over.
Crack one egg into each hole and cook until the egg whites turn opaque and set.
Season with salt and pepper if desired. Lift carefully from the skillet using a spatula transferring each onto a breakfast plate. Serve immediately with suggested sides.
Egg In The Basket
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Farm fresh eggs cooked in the holes made in a favourite crusty bread…
A breakfast classic, who’s ready for EGG IN THE BASKET?
EGG IN THE BASKET, also known as EGG IN THE HOLE, is one of those perfect recipes that both looks and tastes great. There’s something so perfect about serving soft cooked eggs surrounded by crispy toast, and yet the real magic happens when you cut into it – the egg oozes a little and the toast becomes the ideal swipe to soak up the yolk. It’s all quite splendid.
You’ll see that making eggs this way is easy enough, but make sure to amp up the enjoyment factor by serving EGG IN THE BASKET with our suggested enhancements; serve up some thick-cut bacon, our CRISPY HOME FRIES and a classic HEALTHY FRUIT SALAD.
Here are just a few suggestions on how to make these eggs:
HIGH FIVE
This recipe is Carol-approved, and part of that goes to her appreciation of recipes that use few ingredients. This recipe? Wait for it… only five ingredients, and two are salt and pepper!
If you can, try to track down farm-fresh eggs and bring them to room temperature before you begin. Although two eggs per guest is a pretty standard parameter for breakfast recipe planning, I think one EGG IN THE BASKET per guest is just right.
BREAD AHEAD
You can use run-of-the-mill conventional pre-sliced bread, but I like the look, taste and texture of crusty Italian or French bread way more. Slicing the loaves by hand yields thicker slices but the surround is also crunchier and toasts up in the pan to perfection.
Although you can rip the centres out from each piece to create the “basket”, I like using a circular biscuit cutter to keep things uniform looking. I’ve seen this classic breakfast idea made where the hole is heart-shaped, but that’s just too schmaltzy for my taste.
FLIPPED OVER
I’ve detailed this recipe as a single flip where we toast one side of the bread, flip it and then add the egg. The eggs sets and then goes straight from the pan to the plate. This accomplishes two things: it keeps the yolks from cooking hard, and it eliminates the potential for broken yolks if you attempt a second flip. Be gentle with your EGG IN THE BASKET – they’re delicate!
As you can see from the photos above, this easy idea for eggs looks extra special, especially when presented with our suggested accompaniments. What a great way to start your next great and excellent day!
Breakfast just got tastier and more beautiful thanks to this EGG IN THE BASKET. It’s a good morning idea!
Lay the slices of bread down onto a work surface and cut the centres out using a circular cookie or biscuit cutter.
Bring a large skillet to temperature on moderate heat. Add the butter and melt. Add the pieces of bread to the skillet and leave to toast in the sizzling butter for about 5 minutes. Flip the bread over.
Crack one egg into each hole and cook until the egg whites turn opaque and set.
Season with salt and pepper if desired. Lift carefully from the skillet using a spatula transferring each onto a breakfast plate. Serve immediately with suggested sides.
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