Posted on May 10, 2011. Filed under: Uncategorized |

I’ve been on this egg kick lately, I expirmented with eggs in a basket a few times and today I tried making baked egg and toast cups. Both are actually very simple to make and very customize-able. Both have two basic components; eggs and bread.

Eggs in a basket are done in a skillet on the stove. Put a hole in the middle of the bread, and put it in the skillet with some oil and crack one (or 2 in my case, I had bigger bread) eggs in the hole. Flip partially through when the white turns white, then flip again and put your toppings on. I used some left over east ham and feta cheese one day, and of course salt and pepper.

Baked egg baskets are a little more complicated. Press bread into a greased muffin pan, then add bacon and top with an egg. Bake at 375 until the white starts setting, top with salt, pepper, and cheese and bake until firm. The yoke won’t be runny in this, so you may want more salt, or you can just leave it a little more runny if you like. I’m eating it right now, it’s very good!!


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