Cracker Barrel Egg In a Basket Recipe

Cracker Barrel Egg In a Basket is a classic American breakfast featuring thick-cut bread and a fried egg. This hearty meal uses buttered sourdough, a farm-fresh egg, and a pinch of black pepper for a satisfying start to your day.

If you do nothing else, make sure your pan is at the right heat before the bread hits the surface. The first time I made this, I had the hob too high and scorched the butter while the egg white was still clear and snotty. Medium heat gives the bread enough time to turn golden and crunchy while the egg sets through properly.

The choice of bread is doing more work than you’d think here. A thin, flimsy slice will just fall apart once you cut the hole and add the weight of the egg. I’ve tried a few versions of this dish and this one from the Cracker Barrel style is the one I keep going back to because that thick sourdough holds its shape and soaks up the yolk.

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Cracker Barrel Egg In a Basket Ingredients

• 1 slice sourdough bread, thick-cut
• 15g (1/2oz) butter
• 1 large egg
• Salt and pepper, to taste

How To Make Cracker Barrel Egg In a Basket

1. Heat the pan: Place a large non-stick frying pan or griddle over a medium heat on the hob. Make sure the pan is warm but not smoking, as you want the butter to melt without turning brown or bitter.
2. Prep the bread: Use a 5cm (2in) round cutter or the rim of a small glass to press a hole into the centre of the sourdough slice. Set the bread ring and the small cutout circle aside to be toasted together.
3. Butter the bread: Spread about 10g (1/3oz) of the butter onto both sides of the bread slice and the cutout circle. Using plenty of butter is what gives the toast that specific diner-style crust and prevents sticking.
4. Start toasting: Melt the remaining 5g (1/6oz) of butter in the pan and place the bread slice and the cutout circle into the sizzle. Fry for about 2 minutes until the underside is light golden brown.
5. Add the egg: Crack the egg directly into the hole in the centre of the bread. Keep the heat steady and wait until the egg white at the bottom begins to turn opaque and firm.
6. Flip gently: Slide a wide, thin spatula completely under the bread and egg, then turn it over in one quick motion. Do not press down on the bread after flipping or you will burst the yolk.
7. Finish cooking: Fry for another 1 to 2 minutes until the whites are fully set but the yolk still feels soft when poked. Lift the egg in a basket and the toasted bread circle onto a plate and season immediately with salt and pepper.

Recipe Tips

• Use room temperature eggs. Cold eggs straight from the fridge take longer to set, which often leads to the bread burning before the whites are cooked through.
• Choose sturdy bread. Sourdough or a thick farmhouse loaf works best because the crust is strong enough to act as a wall for the raw egg.
• Save the middle. That little buttered circle of bread is the best part of the dish for dipping into the runny yolk, so don’t discard it.
• Control the heat. If the butter begins to smoke, your pan is too hot; move it off the heat for thirty seconds to let the temperature drop.
• Check the whites. Use the tip of your spatula to gently poke the white near the yolk to make sure it isn’t wobbly before you take it out of the pan.
• Wipe the pan. If you are making a second portion, wipe the crumbs out of the pan first to stop them from burning and sticking to the next slice.

What To Serve With Egg In a Basket

This dish is quite filling on its own but works well with a few salty sides. You could serve it alongside some crispy streaky bacon, grilled tomatoes, or a pile of golden hash browns.

If you want a lighter start, a few slices of avocado or a handful of fresh rocket adds a nice bit of green. A splash of hot sauce or a dollop of ketchup on the side is perfect for dipping the toasted bread middle.

How To Store Egg In a Basket

• Fridge: This dish is best eaten immediately while the bread is crunchy and the yolk is liquid. If you have leftovers, wrap them in foil and keep them in the fridge for up to 24 hours.
• Reheat: Place the bread back into a dry frying pan over a low heat for 2 or 3 minutes until warmed through. Avoid the microwave as it will turn the fried bread rubbery and make the egg rubbery and tough.
• Freeze: Do not freeze this recipe. The texture of the fried egg and the toasted bread will degrade completely once thawed, leaving you with a soggy mess.

Cracker Barrel Egg In a Basket Nutrition Facts

• Calories: 310kcal
• Protein: 11g
• Fat: 19g
• Carbohydrates: 24g
• Sugar: 2g
• Sodium: 480mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Cinnamon Roll Pie Recipe
• Cracker Barrel French Toast Recipe
• Cracker Barrel Sunday Homestyle Chicken Recipe