Eggs in a basket make a fun breakfast, and although traditionally you make them by cutting a circle out of bread slices, pouring an egg inside and frying, I like to make mine baked. I think the presentation is nicer, and the bread, lightly buttered and baked, is crisp and delicious. Baking does mean that the yolks will not be runny anymore, and this can be an advantage or a disadvantage, depending on your personal preferences. If you like runny yolks, frying is probably the way to go.
I usually serve eggs in a basket for breakfast, but it’s easy to turn this dish into a lunch or a dinner if you spread tomato sauce (prepared, or the one I make for my thin crust pizza – see paragraph 4) or pesto on the bread before shaping it and filling with eggs. You can also sprinkle the eggs with grated Parmesan cheese before baking.
- Olive oil coking spray
- 4 slices of soft, 100% whole-wheat sandwich bread (70-75 calories per slice)
- 2 tablespoons butter
- 4 large eggs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- Heat oven to 400 degrees F. Spray four 1-cup ramekins with olive oil cooking spray and place them on a baking sheet. Or use a muffin pan.
- Butter the bread slices all over, then place each slice of bread inside a ramekin, pressing gently to tuck it inside the ramekin, allowing flower-like edges to form (see photos below). Break an egg into each slice.
- Bake until whites are cooked, around 20 minutes. Yolks will likely be semi-soft at this point.
- Remove from oven. Gently release each basket from its ramekin. If a little egg spilled and the basket is stuck, gently run a small knife around the edges and then release. Season the baskets with salt, black pepper and paprika, and serve. You don't even need a knife and a fork - these can be eaten using your hands, just like an open-face sandwich.