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An egg cooked into a piece of bread.
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Eggs in a Basket

Upgrade your next egg breakfast with Eggs in a Basket. In just 10 minutes, the yolk and white bake up in the center of the toasted bread. With my sheet pan method, you'll have enough stuffed toasts to feed the whole family.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6 servings
Calories 213kcal

Ingredients

  • 6 slices sandwich bread (see note 1)
  • 6 tablespoons butter softened and divided
  • 6 eggs
  • Salt and freshly ground black pepper

Instructions

  • Adjust oven racks to lowest and highest positions and preheat oven to 425 degrees. To preheat the baking sheet, place heavy-bottomed baking sheet on rack. Set a second baking sheet aside.
  • Using 3 tablespoons melted butter, butter one side of each slice of bread. Using a 2 1/2-inch round cutter, or a sturdy drinking glass, cut a circle out of the center of each slice of bread and remove circle.
  • Remove preheated baking sheet from oven and melt remaining 3 tablespoons of butter in the sheet, carefully tilting the sheet to evenly distribute the butter. Place bread slices butter-side up on each end of the baking sheet and place bread circles in the middle, butter-side up as well.
  • Return sheet to lower oven rack and bake until bread is lightly toasted, about 1 1/2 minutes. Flip bread and rotate sheet halfway through baking.
  • Remove sheet from oven and place inside second (room temperature) baking sheet. Crack an egg into each hole and season with salt and freshly ground black pepper, to taste.
  • Return pans to oven, placing stacked baking sheets on top rack in oven and bake until egg whites are just setting, about 6 to 7 minutes. Rotate sheets halfway through baking. Remove from oven and allow to sheets to cool on wire rack until egg whites are set, about 3 minutes. Serve immediately.

Video

Notes

  1. Sandwich bread: Any kind of good, sliced, toastable bread you have on hand. You want the slices to be large enough to fit a cooked egg, so I don't recommend baguette.
  2. Yield: One recipe makes 6 pieces of toast with 6 eggs. Depending on how hungry you are, you may want to whip up more than one slice per person, so feel free to adjust accordingly by employing larger or multiple pans.
  3. Make ahead: Eggs in a Basket are designed to be eaten right away while the yolk is still runny. To get a head start, you can slice the bread and butter it up a few minutes before you're ready to eat.
  4. Shapes: Don't feel stuck in that circle. Use a cookie cutter to make cute shapes in the bread: a star, a dog, a heart for Valentine's Day, a tree for Christmas morning. The sky's the limit, as long as the egg fits in the space you make.
  5. Cooking times vary: Depending on how you like your toast, how hot/cool your oven runs, and how large your eggs are, you may need to cook a few minutes longer to get your eggs just the way you like them.

Nutrition

Calories: 213kcal | Carbohydrates: 13g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 189mg | Sodium: 269mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 529IU | Calcium: 92mg | Iron: 2mg