Eggs In a Basket

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.

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!

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. 

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.

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.

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.

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.

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.

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