EGG IN THE BASKET
Make and share this Egg in the Basket recipe from Food.com.
Provided by BarbaraK
Categories Breakfast
Time 4m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Cut a circle in the middle of a piece of bread.
- If you don't have a round cookie cutter, the top of a glass will work.
- Heat a skillet or griddle sprayed with Pam or Mazola.
- Place the bread in the pan.
- Put about 1/2 t butter in the hole in the bread.
- Heat the butter until very hot.
- Crack an egg in the hole.
- Use a spatula to move the white around so it gets done.
- When the egg is fairly well set, turn the bread and egg over to cook the other side, being careful not to break the yolk.
- In the meantime, toast the holes from the bread for dipping in the yolk.
- Oh, and salt and pepper as desired.
- I guess you could toast the bread before you put it in the pan, but I've never tried it that way.
EGGS IN BASKETS
Provided by Sunny Anderson
Time 1h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Special equipment: jumbo sized 6-cup muffin tin
- Heat the oven to 350 degrees F.
- In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.
- Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
- Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.
- Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
- Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.
- Top the eggs with crispy prosciutto and serve immediately.
EGGS IN A BASKET
Super easy and fun to make.
Provided by ShannaleeLV
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h3m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a large 6-cup muffin tin with cooking spray.
- Mix potatoes, melted butter, salt, and pepper together in a large bowl.
- Divide potato mixture among muffin cups. Press to create a thin crust over the bottom and up the sides of each cup.
- Bake in the preheated oven until edges are a light golden brown and potatoes are tender, about 30 minutes. Crack an egg gently into each cup. Continue cooking until egg whites are set and yolk is runny, about 6 minutes. Remove from the oven; cover eggs with provolone cheese.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Toss prosciutto with maple syrup and pepper in a small bowl. Spread out on a small baking sheet lined with aluminum foil.
- Place muffin tin and baking sheet under the preheated broiler. Broil until cheese is melted and prosciutto is crisp, about 1 minute.
- Transfer egg baskets to a serving plate. Chop prosciutto and sprinkle on top.
Nutrition Facts : Calories 398.6 calories, Carbohydrate 34.5 g, Cholesterol 230.4 mg, Fat 21.8 g, Fiber 4.1 g, Protein 17.1 g, SaturatedFat 11 g, Sodium 625.2 mg, Sugar 3.2 g
BAKED EGGS, GRANDMA-STYLE
Fluffy baked eggs that are great for a family brunch. Original recipe was from Grandma, but Kathy made a few modifications.
Provided by K Raines
Categories Breakfast and Brunch Eggs
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Layer Cheddar-Monterey Jack cheese blend and mozzarella cheese in the prepared baking dish.
- Heat 2 tablespoons butter in a large skillet over medium-high heat; saute mushrooms and green onions until mushrooms are golden brown, 5 to 10 minutes. Add spinach and tomatoes; saute just until spinach wilts, 3 to 5 minutes. Spoon vegetable mixture over cheese mixture.
- Whisk eggs, half-and-half, mustard, marjoram, tarragon, and black pepper together in a bowl; pour over vegetable mixture. Dot remaining butter on the egg mixture.
- Bake in the preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 199.3 calories, Carbohydrate 3.7 g, Cholesterol 218 mg, Fat 15.5 g, Fiber 0.6 g, Protein 12.2 g, SaturatedFat 8.4 g, Sodium 232 mg, Sugar 1.2 g
GRANDMA'S EGG IN A BASKET
My Grandmother made these when I was a kid 30 years ago, long before the movie made them popular again.
Provided by DaHomeCooker
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Toast the bread (yes, otherwise the egg is over done before the bread is browned).
- Heat your frying pan to medium high.
- With a biscuit cutter cut the center out of your slice of toast.
- Put the toast slice without the center in the heated pan.
- Put 2 teaspoons butter in the middle.
- Carefully crack the egg into the center.
- salt and pepper to taste.
- Cook the egg until it is done to your preference (this is supposed to be sunny side up but you can turn if you desire).
- Butter and Jelly the remaining center.
- and serve together.
- Grandpa's Variation. He liked catsup on his eggs. Carefully put a teaspoon of catsup next to the yolk while cooking. Interesting visual effect.
Nutrition Facts : Calories 278, Fat 17.2, SaturatedFat 8.9, Cholesterol 241.7, Sodium 325.4, Carbohydrate 22.8, Fiber 0.7, Sugar 8.6, Protein 8.3
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