Eggs in a Basket
Eggs in a Basket is golden, buttery toast with a perfectly sized hole, into which a fresh egg is cracked and cooked to absolute perfection.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Slices Rustic Bread (Like Italian or Sourdough Cut ¾” Inch Thick)
- 3 Tablespoons Salted Butter
- 2 Large Eggs
- Fine Sea Salt (to Taste)
- Freshly Ground Black Pepper (to Taste)
- Fresh Chives (Finely Chopped)
Instructions
- 1
Preheat. Preheat the oven to 400°F/204°C and heat a non-stick skillet on the stove over medium-high heat.
- 2
Cut Holes in Bread. While the skillet heats, use a 2 1/2-inch round biscuit or cookie cutter to cut out the centers of the sliced bread. Do not discard the centers.
- 3
Toast the Bread. Melt the butter in the skillet over medium-high heat. Add the bread and the cut-out bread rounds to the skillet and cook about 3 to 5 minutes or until the bread is golden. Use a spatula and turn the bread golden side up.
- 4
Add the Eggs. Crack open each egg and place each in a small measuring cup or dish. Add each egg to the hole in each slice. Season the eggs to taste with a pinch of salt and a few grinds of black pepper.
- 5
Cook the Eggs. Place the pan in the oven and let the eggs cook until the white is set and the yolk is semi-set which will be between 4 to 5 minutes. To see how set the yolk is take a hot pad to protect your hand and give the pan a little shake. Runny yolks wobble greatly, and hard-cooked yolks will not wobble at all. If you are looking for a runny yolk, cook it for about 3 minutes.Alternatively, you can continue to cook the eggs in the pan instead of the oven by covering the pan with a lid and continuing to cook to your liking on the stove.
- 6
Serve & Enjoy. Plate the egg toasts and the cut-out circles and garnish with fresh chopped chives.