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?