Out of all the ways to prepare eggs, none are as playful as eggs in a basket. There’s just something magical about an egg cooked inside a piece of toast that can instantly brighten any morning. And did I mention they also taste really, really good?
Are Eggs in a Basket the Same as Egg in a Hole?
If you’ve never heard of eggs in a basket before, chances are you know the dish by another name. In fact, some sources claim there are as many as 66 different names for this dish! Some of the most popular names include egg in a hole, eggs in a frame, gashouse eggs, and a one-eyed Jack.What Are the Origins of Eggs in a Basket?
Eggs in a basket have a somewhat ambiguous history and no clear birthplace, although references of their existence begin as early as the 1890s, when a recipe for “egg in a hat” was published in Fannie Farmer’s “Boston Cooking School Cookbook.” The dish has also appeared frequently in popular culture, including in an episode of “Friends” and the romantic comedy “Moonstruck.” The dish appears to have been passed from home cook to home cook, with the name changing based on who was cooking it.4 Tips for Perfect Eggs in a Basket
Before you head into the kitchen to make this recipe, keep these tips in mind.What Should I Serve With Eggs in a Basket?
Garnish your eggs with fresh chives, then serve with classic breakfast fare: bacon, orange juice, and plenty of coffee. A bottle of hot sauce would be a good addition too!Eggs in a Basket
Serves 1 to 2 (Makes 2 toasts)- 2 slices hearty sandwich bread (1/2- to 3/4-inch thick), such as sourdough, whole-wheat, or multigrain
- 3 tablespoons unsalted butter
- 2 large eggs
- Kosher salt
- Freshly ground black pepper
- Chopped fresh chives, for garnish (optional)
Melt the butter in a large nonstick skillet over medium-low heat. Swirl the pan as the butter melts to evenly coat the entire surface. You don’t want to brown the butter—just melt it. The pan is ready when the butter just starts to sizzle.
Add the bread slices with the centers cut out, then nestle the bread rounds next to them. Cook until the bread is toasted and light golden-brown on the bottom, 3 to 4 minutes.
Flip the slices and rounds over using a thin spatula. Crack 1 large egg into each hole. (It’s OK if some of the egg white seeps out from underneath the bread slice.) Season the eggs with kosher salt and several grinds of black pepper.
Cover the pan and cook until the egg whites are fully set, the yolk is still runny, and the other side of the bread is golden-brown, 3 1/2 to 4 1/2 minutes. Check the eggs after 3 minutes: If the bread is not browning, increase the heat. For hard-cooked egg yolks, cook for 5 to 5 1/2 minutes instead.
Transfer the toasts and the cut-out rounds to a plate. Garnish with chopped chives, if using, and serve immediately.