Eggs in a Basket
I'm having a hard time thinking of this as a "recipe." I'd call this more of an egg-focused PSA because this way of prepping eggs is something I don't see enough of in my day to day life. Just consider this post me on top of my tiny mole hill yelling "hey! Yeah, you, look up here. You know how eggs and toast are a great breakfast? Well, they're better combined!"
The steps to create eggs in a basket are dead simple, and the results are delicious.
The trick is in the technique and the ingredients. When done well you get the perfect combination of crispy toast, nicely done egg, and a runny yolk - each bite the perfect mix of all three with a side medallion of toast to put just a little dollop of blackberry jam on. It's one of the most satisfying little breakfasts you can make. Mastering the technique adds a delightful trick to your breakfast arsenal.
As with all things this just comes down to getting in reps and failing a few times. The flip can be a bit difficult if the heat isn't right and the egg hasn't cooked enough before the toast begins to get too well done. Figuring it out takes a little patience but each failure is a delicious step towards getting pretty alright at making these - in that way it's different than getting good at asking someone out on a date, public speaking, spinning fire, you get the picture.
Eggs in a Basket
Makes one serving.
Ingredients
- 1 egg (the best you can get)
- 1 slice of good bread (something sturdy with a little structure)
- Butter or oil for the griddle
- Jam for serving - I like blackberry
A note on tools: Yes, of course you can - for years, even - just use a properly circumferenced juice glass to cut out the center of the toast, but your life will improve if you get a metal die cut mold in the correct size. I also love making these on my carbon steel griddle - it's a two-burner griddle I got several years ago. Toast is rectangular, it's rectangular, it just feels right.
Steps
1 - On a cutting board, punch out the heart of the toast. Make sure to leave enough bread around the border to maintain the integrity of the toast.
2 - Apply butter or oil to your griddle or pan and set the heat to medium. After a few seconds add the bread and center medallion without cracking an egg. It's nice to get one side toasted slightly before adding the egg.
3 - After a minute or so, flip the toast and medallions. Then crack the egg into the center of the toast, making sure not to break the yolk.
4 - Let that cook for a few minutes - don't flip until you can see the egg whites settling from clear to white at least halfway through the egg.
5 - Here's the tricky part - flip the toast using a spatula in one confident movement.
6 - Make sure to do the same with the little circular medallions.
7 - Allow to cook for an additional minute or so.
8 - Remove from the heat, plate, and serve with some jam.
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