- 2
- 10 mins
- 26 mins
Ingredients
- 4 thick-cut slices of bread, from an unsliced bakery bread loaf
- 4 large eggs
- Butter or margarine spread
- salt and pepper, to taste
Preparation
Step 1
Heat a 12 inch skillet over medium low heat. Slice your bread into one-inch-thick slices. Butter each side. Using a 2 1/4 or 2 1/2 inch biscuit cutter (or small juice cup, etc., of about that diameter), cut holes in the middle of each buttered slice of bread. Place two of the slices in the hot pan, toasting each side of each slice for a couple of minutes, till they start to brown. Add a small dollop of butter to the bread hole, about a teaspoon or just enough to keep the egg from sticking. Carefully crack and drop in an egg into each hole so that the yolk remains whole. Sprinkle with salt and pepper. Cook for about four minutes on each side, turning them carefully so the egg doesn’t spill out as you flip. Transfer to a plate. Repeat for the remaining two slices of bread and eggs.
Notes:
In talking with some other Egg in a Basket fans, I’ve learned that some cut the bread holes with cute-shaped cookie cutters, which is probably a really great idea and fun way to fix ‘em for the kids.
You can use regular thin-sliced sandwich bread if you’d like, but just be aware that the egg might overrun the bread a little. If this happens, don’t worry, it’ll still taste great.
Enjoy!