This Egg In a Basket Recipe is a crispy and buttery recipe, which features thick-sliced sourdough bread and a perfectly runny egg. It’s a classic 5-minute breakfast, ready in about 10 minutes.
Jump to RecipeEgg In a Basket Recipe 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 Recipe
- Heat the pan: Place a nonstick skillet over medium heat. Don’t rush this step—if the pan is screaming hot, the butter will burn before the egg is cooked.
- Prep the bread: Use a biscuit cutter or just stab a small glass through the middle of the bread to create a hole. The circle doesn’t have to be perfect; this isn’t art school. Keep the cutout piece!
- Butter generously: Butter the bread on both sides. Be generous, as the butter equals flavor and golden crispiness.
- Start toasting: Drop the bread (and the cutout circle) into the hot pan. Let it sizzle for a moment to start browning the bottom.
- Add the egg: Crack the egg right into the hole. Try to center the yolk, but it is not a big deal if the white spreads out a bit.
- Flip gently: Once the white turns opaque and the bottom is golden, slide a thin spatula underneath. Flip gently. If the yolk breaks, well, it’s still breakfast. Cook for another minute or so until the whites are set but the yolk is still soft.
- Season and serve: Remove from the pan. Season with salt, pepper, and maybe a dash of hot sauce if you’re feeling bold. Serve immediately.
Recipe Tips
- Don’t toss the circle: The little round piece of bread you cut out is the best part! Butter it and toast it alongside the main slice in the pan. It becomes a perfect crunchy “hat” or dipping tool for the yolk.
- Control the heat: Medium to medium-low heat is the secret. You need the egg white to cook through before the bread burns. If the bread is blackening but the egg is essentially raw, your heat is too high.
- Sturdy bread works best: While soft white bread is nostalgic, a sturdy sourdough or thick-cut country loaf holds up better to the weight of the egg and flipping process.
- Cheese it up: For a savory upgrade, sprinkle shredded cheddar or parmesan cheese on top of the egg right after you flip it. The residual heat will melt the cheese against the pan.
- The Biscuit Cutter: A 2.5 to 3-inch hole is usually ideal. If the hole is too small, the egg whites will overflow onto the top of the bread.
What To Serve With Egg In a Basket Recipe
This simple dish pairs well with classic breakfast sides.
- Crispy bacon or sausage links
- Fresh avocado slices or guacamole
- Sautéed spinach or kale
- A few dashes of Tabasco or Sriracha
How To Store Egg In a Basket Recipe
- Immediate Consumption: This recipe is really meant to be eaten straight from the pan.
- Refrigerate: If you have leftovers, you can store them in the fridge for 1 day, but the bread will lose its crispiness and the yolk will solidify.
- Reheat: Reheat in a toaster oven or skillet to try and get some crunch back. Do not microwave, as the bread will become rubbery.
Egg In a Basket Recipe Nutrition Facts
- Calories: 280
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 215mg
- Sodium: 350mg
- Total Carbohydrates: 15g
- Dietary Fiber: 1g
- Sugar: 1g
- Protein: 9g
Nutrition information is estimated per serving.
FAQs
This dish has many names! You might know it as “Toad in the Hole,” “Egg in a Hole,” “One-Eyed Jack,” “Bird in a Nest,” or “Popeye Eggs.”
Yes, olive oil or bacon grease works well for frying the bread, but butter provides that classic, rich flavor that browns the bread beautifully.
Watch the whites. As soon as the egg white is mostly set and white (not clear), flip the bread. Cook the second side for only 30-60 seconds. Touch the yolk gently; it should feel soft like a water balloon, not firm.
Egg In a Basket Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy1
servings5
minutes5
minutes280
kcalA nostalgic and comforting 10-minute breakfast featuring an egg fried inside a slice of buttery, toasted sourdough bread.
Ingredients
1 slice sourdough bread
1 tbsp butter
1 large egg
Salt and black pepper
Directions
- Heat a nonstick skillet over medium heat.
- Cut a 2-3 inch hole in the center of the bread.
- Butter both sides of the bread liberally.
- Place bread in pan and crack egg into the center.
- Cook until whites begin to set (2-3 mins).
- Flip carefully and cook the other side (1 min).
- Season with salt and pepper.
Notes
- The Cutout: Always toast the cutout round piece in the pan alongside the basket for dipping!
- Variations: Add pesto to the pan or sprinkle with Everything Bagel seasoning.
