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Eggs in a Basket

October 7, 2008

Growing up there were never any scrambled eggs in my house for breakfast.  Actually, there was never any bacon or sausages, either.  But one of my most favorite things to eat on a lazy weekend morning is fried eggs & bread, with a splash of soy sauce on the still-yolky eggs.  Even to this day I can’t seem to make them quite as good as my mom or grandparents can, but I’ve found another way of preparing eggs & bread that’s just as good.

Known by many other names, eggs in a basket is a versatile and easy recipe for anyone.  It requires but three ingredients, excluding salt & pepper.  The trick is the timing and the flipping.  It’s simple yet filling and an interesting way of eating eggs and toast.

Eggs in a Basket

Eggs in a Basket

Eggs in a Basket


Sliced bread
Unsalted butter
Salt & pepper, to taste


1.  Punch a hole through the middle of the slices of bread (I use whole wheat), about 2 inches in diameter.  I find that using the rim of a thin glass cup works very well.  Remove the extra bread and set aside.

2.  On medium-high heat melt about half a tablespoon of unsalted butter in a frying pan.  Once the pan is hot, place the bread in, add a little butter in the hole of the bread, and crack an egg into the hole.  Wait about two minutes for the egg to cook and solidify.  The egg whites will turn an opaque white on the bottom of the pan when it’s ready to be flipped.  While waiting for the egg whites to cook, season the egg with salt & pepper to taste by sprinkling them over the top portion of the egg.

3.  Slide a big, flat spatula underneath the egg and lift it up from the frying pan.  Add another half a tablespoon of butter, wait a couple seconds for it to melt, and flip the egg on its other side, season with salt & pepper on this side, and let it continue to cook until desired doneness.


I usually like to add a splash of soy sauce to my eggs in a basket instead of using more salt before eating.  What should you do with those extra middle-of-the-bread pieces?  I like my eggs slightly runny with yolk, so I lightly toast those extra pieces in the frying pan with some butter too and use them to mop up the creamy yolk.

Enjoy with a glass of orange juice on a lazy weekend morning as an eleven o’clock breakfast 🙂

4 Comments leave one →
  1. pryan1984 permalink
    October 8, 2008 9:33 AM

    this is, without a doubt, my favorite breakfast, and one of the first things i ever learned how to cook by myself. love it!

  2. October 11, 2008 7:32 AM

    My son is not a big breakfast eater, but on the weekends this is the only breakfast he requests. yummy 🙂

  3. November 13, 2008 3:40 PM

    I love eggs and the eggs look fabulous; however, all not eggs are equal. Here’s a post that compares the various eggs you can purchase


  1. YeastSpotting October 10, 2008 | Wild Yeast

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