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Home » Type » Breakfast » Eggs » Baked Eggs in the Basket

Baked Eggs in the Basket

January 19, 2011 by Faith 63 Comments

What was it that Julia Child said about chicken – you could eat it every day for a year without ever eating the same dish?  Well that’s exactly how I feel about eggs.  I love how many different variations there are on even just the classic combo of eggs and toast:  soft-boiled eggs with toast soldiers; eggs Benedict; the classic American diner meal of eggs any way you like, toast, hash browns, and breakfeast meat; and any number of egg sandwiches, to name a few. 

I made eggs in the basket, but with a slightly different twist:  baked, not fried.  A popular version of this dish consists of an egg cooked inside a hole that’s cut out of the middle of a piece of bread; but even this, which is so similar to my version, yields a completely different result:  a fried egg, while mine is baked.  (How is that for versatility?!)

This recipe is a real winner with kids in particular since the eggs come in cute little packages.  But they’re just as easy to dress up for a lovely brunch item, by serving them in ramekins with fresh herbs and hollandaise for topping.

Baked Eggs in the Basket

(Yield:  1 serving)

2 pieces of bread
2 eggs
Butter
Salt and pepper
Minced fresh chives, or any other green herb you like (optional, for garnish)

A muffin tray or 2 individual ramekins

Preheat oven to 375F; generously butter two muffin wells or two individual ramekins.  Trim the bread to fit inside the muffin wells or ramekins.  Place a piece of bread into each well, then gently crack an egg into each piece of bread.  Sprinkle a little salt and pepper on top of each egg and bake until the egg reaches your desired consistency (about 14-18 minutes gives set whites with runny yolks; increase time from there if you like a more well done yolk).  To serve, if you used a muffin tray, let the egg baskets rest about 5 minutes in the tray, then run a sharp paring knife around the outside and use a fork to gently remove (if you used ramekins, you can serve them in the ramekins.)  If desired, sprinkle minced fresh chives on top before serving.  You can also serve with hollandaise if you like.

Filed Under: Eggs Tagged: Baked Eggs, Breakfast, Brunch, Eggs and Toast, Eggs in the Basket, Eggs in Toast Cups, Recipes

Comments

  1. Heather says

    January 23, 2015 at 12:55 pm

    Mine aren’t as pretty as yours but they were delicious! My 3 year old asks me for “egg baskets” all of the time now!

    Reply
  2. stephanie says

    February 18, 2014 at 4:55 pm

    Great idea. So easy and versatile! Thanks :)

    Reply
  3. AlliLo says

    June 13, 2013 at 6:29 pm

    Do you think these could be made the night before and kept in the fridge?? These look delicious but I need a breakfast on the go.

    Reply
    • Faith says

      June 14, 2013 at 9:13 pm

      AlliLo, I haven’t made these ahead of time and stored them in the fridge, so I don’t know for sure; my only concern is that the runny yolk wouldn’t be as good after being refrigerated. If you decide you want to give it a try, it might be better to cook them a little longer so the yolk isn’t runny. Let me know if you give it a try!

      Reply
  4. Penster47 says

    September 21, 2012 at 6:32 pm

    I think I’ll try these and use crescent rolls for the basket! and maybe a little chopped ham or crumbled bacon. Yum!!!

    Reply
  5. Rebecca says

    September 20, 2012 at 11:01 pm

    I remember my grandma would make something like this with bits of bacon and cheese on the bottom. They were great and easy if you had a large family cause they can be cooked all at one time.

    Reply
  6. Susan says

    January 31, 2011 at 5:08 pm

    I’ve copied and pasted this one – they sound wonderful and I love the presentation.

    Reply
  7. nancy at good food matters says

    January 26, 2011 at 7:58 am

    I often make the fried “eggs-in-the-hole” but your baked version looks prettier–and is much healthier. Love it!

    Reply
  8. Betty @ scrambled hen fruit says

    January 23, 2011 at 12:42 am

    I could easily eat eggs every day, especially when my hens are in gear! Those eggs in baskets are a perfect way to prepare them. :)

    Reply
  9. Anna Johnston says

    January 22, 2011 at 6:18 pm

    Well said Faith…., I love eggs & find they’re pretty much my go to meal when I want to whip up something different.

    Reply
  10. Biren @ Roti n Rice says

    January 22, 2011 at 11:42 am

    I absolutely love this idea Faith! I will have to make these for breakfast soon.

    Reply
  11. grace says

    January 22, 2011 at 4:40 am

    you’d think that by now i’d stop being surprised when i come across a new way to prepare and serve eggs, but i’m not. put a runny egg yolk on anything and the deliciousness factor gets raised exponentially. :)

    Reply
  12. Padhu says

    January 22, 2011 at 3:53 am

    Looks awesome
    Do drop by
    Padhuskitchen
    when u find time

    Reply
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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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