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Home · Recipes · Cooking Method · Eggs In a Basket

Published: Aug 10, 2023 by Kelly Anthony · Leave a CommentThis post may contain affiliate links. Read our disclosure policy.

Eggs In a Basket

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Let's talk about this classic breakfast that goes by many names with the same phenomenal result. Whether you call it Eggs in a Basket, Eggs in a Hole, or Toad in a Hole, this is an easy and satisfying way to start your day. And you'll find it works for both busy weekdays and slow-moving weekend mornings.

Eggs in a Basket with chives on the side and a bowl of white and brown eggs in the background.

This easy breakfast recipe consists of buttery, perfectly toasty bread and egg with the whites just right and, of course, a runny yolk. For more easy, cooked-to-perfection egg recipes, try our scrambled egg whites, egg bites, or baked eggs next. You won't regret it!

A piece of Eggs in a Basket on a white plate with some fresh chives and the center cutout sitting on the side of the plate.

HOW TO MAKE EGGS IN A BASKET

This recipe is eggs and toast at its finest. For this recipe to work, it has to strike a perfect balance of toasty bread, cooked egg whites, and still runny yolks. Unfortunately, it doesn't all come down to cook time. Here are our very best tips for the very best Eggs in a Basket.

CHOOSING THE RIGHT PAN FOR EGGS IN A BASKET

Like with most egg recipes, the pan really does matter. Set yourself up for success by using a nonstick skillet to cook your eggs. Another important thing you want to keep in mind for perfect Eggs in a Basket is that you will need a pan with a fitted lid. The lid is going to be crucial in getting your egg whites cooked to perfection, while still maintaining a runny yolk.

DON'T CRANK UP THE HEAT

Before we get to the ingredients, it's 100% worth it to dedicate a moment to the importance of heat! Make sure you keep your heat steady at medium-low and ready your willingness to wait for perfection. 

ABOUT THE BREAD

We tested this recipe in all the ways with all kinds of bread and here's what we found: there's something in mass-produced sandwich bread that causes the bread to brown faster, and for this recipe, you want to give that egg white time to firm up. So here's the solution: use good, fresh, bakery bread and slice it yourself.

You want a good, hearty slice of bread for this recipe. Thick-cut, bakery bread will toast up just right in the pan, and the flavor is so much better than the pre-sliced stuff. 

You can use just about any bread you'd like from the bakery section of your grocery store! White bread, sourdough, and whole-grain are all wonderful options for making Eggs in a Basket.

Once you've got your bread in hand, cut it into ½ inch to ¾ slices.

READY THE BUTTER

For beautiful, golden, perfectly toasted bread, make sure you have room-temperature butter on standby! Add a thin schmear of butter to your bread slices, place them on a work surface and it's time to reach for a round cookie or biscuit cutter. 

Hands buttering a piece of bakery bread on a wooden work surface.

USE THE RIGHT-SIZED CUTTER

The size of the hole you cut matters. The goal is for there to be enough space for the egg to spread out and cook in just the right amount of time.

You'll want to use a 2 ½ to 3-inch biscuit or cookie cutter for this recipe. The sharper the sides of your cutter, the better. This is because the less force you put on the bread, the less squished your sides will be, which means there will be a thicker border of bread for your egg to settle in.

Using a biscuit cutter, cut the hole out of the center of your bread slice and move it over to the stovetop.

A hand using a biscuit cutter to cut a circle out of the center of a piece of buttered bread.

Note, if you are in a pinch, you can use a drinking glass to cut a hole out of your bread, but know that this will squish down the sides of the bread, causing the egg white to overflow out from the center and spread across the bread more than you may like.

COOKING EGGS IN A BASKET

Lay your buttered piece of bread and the cut-out in the skillet over medium-low heat and allow them to toast for about 2 minutes.

A piece of buttered bread with a hole in the middle and the circle cutout from the middle cooking together in a nonstick pan.

How many eggs in a basket you can make at once depends on the size of your pan. Just be sure you don't overcrowd the pan.

After the 2 minutes is up, flip the bread slice and the cut out and add about a half tablespoon of butter to the pan in the hole of the bread slice.

The piece of bread along with its cutout once they've been flipped. They are golden brown.

As soon as that butter has melted, carefully crack a large egg into the center and cover the pan. Allow the egg to cook for about 3 minutes.

A hand pouring a single, raw egg from a small glass bowl into the center of the toasted bread in a black pan.

Note, if cracking eggs isn't your strong suit, consider cracking them into a small bowl first, and then adding them to the pan. This way, you can avoid rogue shells or broken yolks landing in your toast.

As soon as you can see that the egg white is completely opaque, remove the lid from the pan and use a thin, rubber spatula to transfer the Eggs in a Basket to the plate. Sprinkle with salt and pepper to taste and, for an extra special, touch garnish with chopped chives.

An overhead shot of Eggs in a Basket on a white plate with chives sprinkled on top and some laying the side of the plate.

6 MORE EGG RECIPES YOU’LL LOVE

  • Fried Eggs
  • Eggs Florentine
  • Fried Egg Sandwich
  • Steak and Eggs
  • Breakfast Tacos
  • Scrambled Eggs With Cheese

  • Cheesy eggs on top of buttered toast with bacon in the background.

    Cheesy Scrambled Eggs

  • Overhead shot of bacon and egg Breakfast Tacos with avocado, cilantro, jalapenos, and grated cheddar cheese on flour tortillas.

    Breakfast Tacos Recipe

  • An overhead view of two sunny side up Fried eggs on a white plate with bacon on the side and chives sprinkled on top.

    Fried Eggs

  • A close up of Eggs Florentine. There is a toasted English muffin with chopped, wilted spinach, a poached egg, and vibrant, yellow hollandaise sauce on top.

    Eggs Florentine

  • A close up of two halves of an Egg Sandwich stacked one on top of the other. You can see melty cheese, runny eggs, and crispy bacon.

    Egg Sandwich

  • A close up of a plate of Steak and Eggs. The steak is tender and juicy and the eggs are sunny side up.

    Steak and Eggs

An overhead shot of Eggs in a Basket on a white plate with chives sprinkled on top and some laying the side of the plate.
Print Recipe
5 from 2 votes

Eggs In a Basket

Need a fun, easy-to-make, and satisfying breakfast idea? This Eggs in a Basket recipe is just the thing to start your day.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Eggs In a Basket
Servings: 4
Calories: 240kcal
Author: Kelly Anthony

Ingredients

  • 4 slices hearty bakery bread (½-3/4" thick), white, sourdough, or whole-grain
  • 4 tablespoons unsalted butter, room temperature, separated
  • 4 large eggs
  • Kosher salt and pepper, to taste
  • Fresh, chopped chives for garnish, if desired

Instructions

  • Place a nonstick pan over medium-low heat and bring to temperature. Do not increase the heat.
  • Spread both sides of the bread with about a ½ tablespoon of butter, and place on a work surface. Use a 2 ½-3" round biscuit or cookie cutter to cut a hole out of the center of the bread.
  • Place the slice of bread and the cut-out in the skillet. Allow the bread to toast, about 2 minutes. Flip the bread slice and the cut-out, and add a ½ tablespoon of butter to the pan in the hole of the bread slice.
  • As soon as the butter is melted, carefully, crack the egg into the hole and cover the pan. Cook for about 3 minutes more, or until the egg white is completely opaque.
  • Use a thin, rubber spatula to remove the bread and egg from the pan, and repeat with the remaining bread and eggs.
  • Sprinkle with salt and pepper to taste, and garnish with chopped chives, if desired. Serve and enjoy!

Nutrition

Calories: 240kcal | Carbohydrates: 14g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 194mg | Sodium: 285mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 588IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 2mg

 

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I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

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