Eggs In A Basket Recipe:- In spite of the fact that preparing this dish is not difficult at all, there are a few methods that will ensure that you always end up with a properly cooked egg nestled inside of a slice of toast that is golden and buttery. Everything that you need to know is included here.
Eggs In A Basket Recipe
Are Eggs in a Basket the Same as Egg in a Hole?
There is a good probability that you are familiar with the dish but under a different name if you have never heard of eggs in a basket before. To put that into perspective, there are as many as 66 different names for this meal, according to some sources! An egg in a hole, eggs in a frame, gashouse eggs, and a Jack with one eye are some of the names that are considered to be among the most popular.
Be sure not to confuse it with toad in the hole, which is an entirely different dish (although is also sometimes used to describe eggs in a hole). Whatever you call it, just make sure you don’t confuse it with toad in the hole. Are you still perplexed?
What Are the Origins of Eggs in a Basket?
In spite of the fact that allusions to the existence of eggs in a basket date back to the 1890s, when a recipe for “egg in a hat” was published in Fannie Farmer’s Boston Cooking School Cookbook, the history of eggs in a basket is fairly murky and there is no specific establishment where they were first created.
Over the course of its history, the dish has also made numerous appearances in popular culture, including as in an episode of Friends and in the romantic comedy Moonstruck. Since the recipe appears to have been passed down from one home cook to another, the name of the dish has changed depending on who was responsible for preparing it.
4 Tips for Perfect Eggs in a Basket
Before you head into the kitchen to make this recipe, keep these tips in mind.
- Cut the right-sized hole. A 2- to 2 1/2-inch round cutter creates the perfect-sized hole for a standard large egg. If you don’t have one, use the rim of a small drinking glass, which is about the same size. Of course, feel free to get creative — a heart-shaped cutter for Valentine’s Day is always a cute idea!
- Use a large nonstick skillet. The nonstick surface will help the egg release with ease, and the large size means you can toast two slices of bread and their cut-out centers at the same time.
- Cook low and slow. Don’t be tempted to crank up the heat to move things along more quickly. A gentle medium-low flame ensures the toast browns at the same rate that the egg cooks.
- Cover the pan. After cracking the eggs into the bread, you’ll want to cover the pan to help the egg whites set. If you prefer your yolks cooked through as well, cook a few minutes longer.
INGREDIENTS
- 2 slices hearty sandwich bread (1/2- to 3/4-inch thick), such as sourdough, whole-wheat, or multigrain
- 3 tablespoons unsalted butter
- 2 large eggs
- Kosher salt
- Freshly ground black pepper
- Chopped fresh chives, for garnish (optional)
INSTRUCTIONS
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Cut holes in the bread. Using a 2- to 2 1/2-inch round cutter (or the bottom of a small drinking glass), cut out the centers of 2 slices sandwich bread. Reserve the centers.
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Melt the butter. Melt 3 tablespoons unsalted butter in a large nonstick skillet over medium-low heat. Swirl the pan as the butter melts to evenly coat the entire surface. You don’t want to brown the butter — just melt it. The pan is ready when the butter just starts to sizzle.
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Toast the bread. Add the bread slices with the centers cut out, then nestle the bread rounds next to them. Cook until the bread is toasted and light golden-brown on the bottom, 3 to 4 minutes.
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Add the eggs. Flip the slices and rounds over using a thin spatula. Crack 1 large egg into each hole. (It’s OK if some of the egg white seeps out from underneath the bread slice.) Season the eggs with kosher salt and several grinds of black pepper.
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Cook the eggs. Cover the pan and cook until the egg whites are fully set, the yolk is still runny, and the other side of the bread is golden-brown, 3 1/2 to 4 1/2 minutes. Check the eggs after 3 minutes: If the bread is not browning, increase the heat. For hard-cooked egg yolks, cook for 5 to 5 1/2 minutes instead.
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Serve immediately. Transfer the toasts and the cut-out rounds to a plate. Garnish with chopped chives, if using, and serve immediately.
