Egg in a Basket

Egg in a Basket is a fun way to enjoy egg and toast. Grab your favorite bread, some eggs, butter/oil and a nice pan to feel little fancy in the morning. Also known as egg in a hole, toad in the hole.

Egg in a basket starts with a piece of bread that needs a hole in the middle. You can do circle, square or even heart shaped if that’s what you want. Toast the bread with little butter on one side then flip the bread over once it turns slightly brown. You may need to add a little more butter before cracking egg in the hole.

Let the egg cook for 1-2 minutes then flip it on the other side slowly using a spatula. Let it cook until the egg is set to your liking. I prefer my eggs runny so I remove it very quickly but you can let it cook longer if you prefer harder yolks.

Sautéed asparagus, a last minute decision to throw some greens on my plate paired wonderfully. Asparagus is a Spring-friendly vegetable that can be enjoyed roasted or sauteed.

If you are preparing asparagus ahead of time, I suggest blanching it and sauteeing it right before serving. Otherwise, simply sautee it with little olive oil and season with salt and pepper. Here is a great post on how to cook asparagus!

You can make this recipe for one or easily serve a crowd. If making for a group, I’d suggest using a flat top or a bigger griddle.

Egg in a Basket

Egg in a Basket is a fun way to enjoy egg and toast. Also known as egg in a hole, toad in the hole.

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Course Breakfast

Cuisine American

Servings 1

Equipment

• 1 Cast Iron Skillet or Non-Stick Pan
• 1 spatula

Ingredients

  

• 1.5 tsp cooking oil/butter I like using a little bit of both
• 1 slice bread of choice
• 1 large egg
• salt and pepper, to taste

Instructions

 

• Use a cookie cutter or a mason jar to make 1.5-2 inch hole in the center of the bread.
• Heat cooking oil/butter in your pan over low-medium heat. Lay the bread on your pan, letting it toast slightly and flip the bread.
• Crack the egg into the hole and cook until its firm. You can flip the bread to cook more if desired but I prefer slightly runny eggs so I cover the pan with a lid to ensure the egg whites are set.
• Season with salt and pepper before serving.