An appealing spin on a traditional breakfast of eggs and toast, eggs in a basket combines the two ingredients to create a visually spectacular dish. Simply remove the center of a piece of bread, crack an egg into the hole, or “basket,” and pan-fry to perfection. Use your choice of butter or olive oil to fry with, though butter is better suited to mimicking classic eggs and toast.
Eggs in a Basket
Use a biscuit cutter or a rocks glass to remove the center from a piece of bread. Sturdier, thicker slices of bread such as sourdough or French bread are better suited to serving as a basket to hold the egg. Bring a pan to medium heat, adding a drizzle of olive oil or a generous pat of butter. Add the toast to the pan when the oil shimmers with heat or the butter has melted and bubbles. Fry the bread for three to five minutes to achieve a golden brown and crispy crust. Reduce the heat to medium low, flip the bread, crack an egg into the center and fry for seven to 10 minutes, until desired doneness is achieved. You can also fry the cutout piece at the same time; it’s great for dipping in the yolk. If you would like to enhance the flavor of your eggs in a basket, try seasoning with salt and pepper, a few dashes of hot sauce, a sprinkling of shredded cheese or a drizzle of maple syrup.
References and ResourcesSerious Eats: Sunday Brunch: Eggs in a Basket
Real Simple: How to Make Egg-in-a-Hole