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Eggs in a Basket

Quick and easy all in one breakfast
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • oil spray
  • 3 tbsp room temp butter
  • 6 each eggs
  • 6 each bread slices personal preference on type of bread, any will work. Just keep in mind that darker breads will crisp up faster. So if you choose a darker bread lower the oven temp to 375
  • 6 slices Sliced turkey or ham In my home we use a mixture
  • 6 tbsp shredded cheese of choice Sometimes I will use cheddar other times I find myself using parm or even mozzarella!
  • salt and pepper to taste
  • 3 tbsp chopped basil I prefer fresh but dried works too
  • 1 tbsp paprika Totally optional but I enjoy the added flavor

Equipment

  • 1 sheet pan
  • 1 cookie cutter or a glass
  • 1 parchment paper not tin foil!

Method
 

  1. Preheat oven to 400 F.
  2. Lightly spray sheet tray with oil, THEN cover sheet tray with parchment paper, (this will help prevent the paper from rolling up on you) after that then spray the parchment paper itself.
  3. Spread 1/2 tbsp of butter onto each bread slice.
  4. Using your cookie cutter or glass cut out the center of each slice of bread.
  5. Keeping the pieces butter side up, place your bread and the cut outs onto the sheet tray, allowing for space between each slice.
  6. Line each hole with a slice of your preferred meat, its okay if it pokes out the top, but if you'd prefer to trim the slices that is okay too. If you choose to trim the slices I recommend lightly placing your cookie cutter on top of the turkey slice and with a sharp knife trim the meat to be about 1/2 an inch wider than the cutter you used on the bread.
  7. Next carefully crack one egg into each hole of the bread.
  8. Season with salt and pepper to taste. I'd recommend at least a pinch of salt for every egg.
  9. Sprinkle the cheese over the whole pieces of bread as well as the cut outs.
  10. At this point if you're choosing to include the paprika, lightly sprinkle over the entire tray.
  11. Gently place the sheet tray into the oven, being careful not to spill the cracked eggs. Cook for 7 minutes.
    Keep in mind that cooking time is dependent on how runny you like your yolks to be. For food safety we want the whites to be solid and the yolks to be runny or jiggly. If you prefer a more solid yolk, add one minute at a time until the desired consistency is reached. Don't forget that eggs are delicate, and if not eaten right away will even continue to cook slightly once removed from the oven if left on the hot sheet tray.
  12. Once the yolk is cooked to your preference, remove tray from oven. Transfer your egg baskets onto plates and top each with their toast cut out.
  13. Enjoy!!

Notes

Make sure your tray is WELL oiled up otherwise the bottoms of the baskets may stick and can tear open your basket.
 
Don't leave the egg baskets on the hot sheet tray after removing from the oven otherwise the bottoms of the yolks will begin to overcook.
 
This recipe is great for add in's or personalization! Want to include veggies? GO FOR IT! Place spinach over top with the cheese, thinly slice a tomato and bake on top, or even add jam to the cut out for a little sweet/savory action!