Egg In A Basket Recipes

EGGS IN A BASKET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large 6-cup muffin tin with cooking spray.
• Mix potatoes, melted butter, salt, and pepper together in a large bowl.
• Divide potato mixture among muffin cups. Press to create a thin crust over the bottom and up the sides of each cup.
• Bake in the preheated oven until edges are a light golden brown and potatoes are tender, about 30 minutes. Crack an egg gently into each cup. Continue cooking until egg whites are set and yolk is runny, about 6 minutes. Remove from the oven; cover eggs with provolone cheese.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss prosciutto with maple syrup and pepper in a small bowl. Spread out on a small baking sheet lined with aluminum foil.
• Place muffin tin and baking sheet under the preheated broiler. Broil until cheese is melted and prosciutto is crisp, about 1 minute.
• Transfer egg baskets to a serving plate. Chop prosciutto and sprinkle on top.

EGG IN THE BASKET

Steps:

• Cut a circle in the middle of a piece of bread.
• If you don't have a round cookie cutter, the top of a glass will work.
• Heat a skillet or griddle sprayed with Pam or Mazola.
• Place the bread in the pan.
• Put about 1/2 t butter in the hole in the bread.
• Heat the butter until very hot.
• Crack an egg in the hole.
• Use a spatula to move the white around so it gets done.
• When the egg is fairly well set, turn the bread and egg over to cook the other side, being careful not to break the yolk.
• In the meantime, toast the holes from the bread for dipping in the yolk.
• Oh, and salt and pepper as desired.
• I guess you could toast the bread before you put it in the pan, but I've never tried it that way.

AIR FRYER EGG IN A BASKET

Steps:

• Preheat the Air Fryer to 330 degrees. Once preheated, spray the basket with non-stick cooking spray and add a piece of parchment paper.
• Take a piece of bread and a large cookie cutter and cut a hole in the center of the bread. Place the bread on the parchment paper in the Air Fryer basket.
• Crack the egg and add it to the center of the slice of bread.
• Close the Air Fryer Basket and heat the egg in a basket for 5 minutes on 330 degrees. Use a spatula and carefully flip the egg in a hole and cook for an additional 3-4 minutes.
• Remove from the Air Fryer and top with a pinch of salt and pepper before serving.

JEFFREY'S EGGS IN A BASKET

Steps:

• Cut a 2-inch hole in each slice of bread. Reserve rounds. Butter both sides of each slice.
• Heat a nonstick skillet over medium heat. Place 3 slices of buttered bread in the skillet. Crack 1 egg into each hole. Cook until bottom of eggs begin to set and turn opaque, 2 to 3 minutes. Flip; cook until eggs are set and bread is golden brown, about 1 minute more. Repeat with remaining bread and eggs.
• Serve with bread rounds for dipping into egg yolks.

EGGS IN A BASKET

Steps:

• Heat the oven to 400 degrees.
• In a large bowl, mix the hash brown potatoes, 1/4 cup vegetable oil,the beaten egg, salt and pepper and mix well.
• Spray the muffin tins with cookng spray oil.
• Using a large 6 serving muffin tin, spoon about 1/2 cup into the bottom and pressing up the sides of each.
• Be sure the surface of each tin is covered well.
• Bake for approximately 35 minutes or until golden brown.
• Remove from oven and add a little shredded cheddar cheese to the bottom of each tin.
• While the baskets are cooking, melt 1 tbls. of butter in a non-stick skillet over medium high heat.
• Whisk together the eggs, half & half and salt and pepper to taste.
• Add the drained Rotel and crumbled bacon.
• Cook the eggs in the melted butter until set.
• Spoon cooked egg mixture evenly into each tin.
• Top with more shredded cheddar cheese.
• Return to the oven just until the cheese is melted, about 3-5 minutes.
• Serve warm topped with chopped green onion if using.
• Enjoy.

EGGS IN BASKETS

Steps:

• Special equipment: jumbo sized 6-cup muffin tin
• Heat the oven to 350 degrees F.
• In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.
• Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
• Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.
• Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
• Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.
• Top the eggs with crispy prosciutto and serve immediately.