Egg In a Basket – Easy Cracker Barrel Copycat

This Cracker Barrel Egg in a Basket is a quick, buttery breakfast that only needs bread, an egg, and a bit of butter. It’s one of those cozy, low-effort meals — takes like 10 minutes tops. Great if you’re hungry and don’t feel like thinking too hard.

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Quick Summary

• Prep time: 3 mins
• Cook time: 5 mins
• Flavor: Buttery, toasty, a little yolky
• Great for: Lazy mornings, tight budgets, late-night snacks

Why I Like This Recipe

Wasn’t even planning to cook anything. Just wanted a snack, saw a slice of sourdough on the counter. Next thing I know, I’m frying an egg into it and now I’ve got this crispy little breakfast thing that hits way harder than expected. Simple, reliable, always satisfying. I’ve been making it on autopilot ever since.

Ingredients

• 1 slice sourdough bread (or whatever’s lying around, but sturdy is better)
• 1 tablespoon butter
• 1 egg
• Salt
• Black pepper

How To Make Egg In a Basket

• Heat your pan: Nonstick skillet. Medium heat. Don’t rush it — butter burns fast.
• Cut your bread: Use a biscuit cutter or just stab a small glass through the middle. Circle doesn’t have to be perfect. This isn’t art school.
• Butter the bread: Both sides. Be generous. Butter = flavor.
• Toast one side: Drop the bread into the pan. Let it sizzle a little.
• Crack the egg in: Right into the hole. Try to center it but… yeah, not a big deal if it spreads.
• Flip gently: Use a thin spatula. Go slow. If the yolk breaks, well, it’s still breakfast.
• Season & serve: Salt, pepper, maybe hot sauce if you’re feeling bold.

Tips for Success

• Don’t use super soft bread — it’ll tear or go floppy.
• Keep the heat medium so nothing burns before the egg sets.
• Let the egg cook a bit before flipping. Otherwise… yolk everywhere.
• Butter both sides. You’ll get that crispy golden toast situation.
• Save the little bread circle and toast it too. Dip it in the yolk. Best part.

Storage and Reheating

• Fridge: Let it cool, toss it in a sealed container. It’s good for a day.
• Reheat: Low heat in a skillet, couple minutes each side. Microwaving kinda ruins the toast part but, I mean, it’ll still feed you.

Frequently Asked Questions

• Can I use white bread?
  Yeah, just make sure it’s not super thin or it’ll fall apart.
• What if my egg spills out the side?
  Honestly, just let it happen. Still tastes good. You’ll learn to pour slower next time.
• Can I add cheese?
  Definitely. Sprinkle it on right after flipping — melts in.
• Do I have to flip it?
  Nope. If you like your yolk runny, just cover the pan with a lid and steam it through.
• Can I make two at once?
  Yep — just need a big enough pan.

Common Mistakes and How to Dodge Them

• Too much heat: If your bread is burnt before your egg is set, the heat’s too high. Start lower. You can always crank it up.
• Hole too small: If the egg has nowhere to go, it’ll just sit on top. Use a cutter that gives the egg some space.
• Forgetting to butter: Dry toast is just sad. Don’t skip it.
• Flipping too early: Yolk breaks, egg runs, whole thing gets messy. Wait till the white’s mostly set.
• Walking away: It cooks quick. Don’t go scrolling on your phone and come back to charcoal.

Nutrition Facts (Per Serving)

• Calories: 348 kcal
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 193mg
• Sodium: 490mg
• Potassium: 142mg
• Total Carbohydrate: 36g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 13g

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