Thanks to my husband for sharing this recipe. He loves to make this egg in the basket for breakfast, lunch or dinner.
Growing up, my dad would make this for us on Sunday mornings. Our cousins called it “Popeye Toast,” others called it “Egg in the hole,” but to us, it was always “Egg in the Basket.”
This is a delicious, all in one breakfast that is fun and easy to make. You can expand on the basic “egg and bread” combination by adding cheese and pan seared piece ham on top.
As I’ve gotten older – and lazier in the kitchen – I’ve thought, “Why not just toast the bread and slap a fried egg on top?” This would take all the fun out of it.
Our backyard chickens’ laid the eggs for this recipe.
- 1 Tablespoon olive oil or butter
- 1 slice bread
- 1 egg ([url href=”https://gogingham.com/2011/03/fresh-eggs/” target=”_blank”]if you have backyard chickens, use their eggs[/url])
- Salt and pepper to taste
- Heat oil/melt butter in pan [url href=”https://gogingham.com/2013/07/cooking-with-cast-iron/” target=”_blank”](be sure to use your cast iron!)[/url] over medium heat
- Cut out a hole in bread slightly larger than the size of an egg. Use a butter knife to make the hole – or you can use a cookie cutter.
- Place bread and cut out section in pan and toast on one side.
- Crack egg into hollowed out center of bread slice.
- Season with salt and pepper.
- Once egg looks cooked mostly through, use a spatula to flip bread/egg.
- Cook for about 2 more minutes to toast other side of bread.
- Replace toasted cut out bread piece on top of egg/bread.
- Serve and enjoy!
Kids can make this for breakfast, too.
This is one of the first dishes I taught our kids to make. It’s a fun and easy to get kids cooking. They love to make this for an after school snack – and their favorite way to top it off? Caramelized onions.
Do you have a special name for this egg and bread combination?
Go Gingham related links:
Grilled vegetables – on the grill – great for summer
The tangiest, yummiest BBQ sauce ever!
Egg salad sandwiches – you’ll wish you had chickens
Shrimp and quinoa salad – a summer favorite
Go Gingham 
We always called it Toad in a Hole – have no idea why.
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I’ve made this before but have always called it eggs in a hole and made the hole in the bread circular. Hope you get the chance to check out my blog as well, http://www.samelia.com
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A close friend loves this dish and convinced (easily) the cook at Cafe Stephanie’s at Nye Beach in Newport (Or) to make it for him. So if you ever venture down to Newport be sure to breakfast at Cafe Stephanie’s – they use a circle cut out but I am sure the taste is the same!
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