I posted these awhile back on my “Blaise the Baker” Facebook page, and provided “step-by-step” photo directions on how to make them. They are fast, simple and easy – and something I think I have had for breakfast now for about a week straight. To follow my Facebook, click here…
I always call these “Eggs in a Basket”, but they have several different names. Holy eggs, Egg in a Hole, Toad in a Hole, Elephant eyes, and on and on…
I can not believe I am writing an actual “recipe” for this, but loads of you have asked – and I am here to teach, share and learn – so here we go…
Eggs in a Basket
2 slices of bread
2 large eggs
4 tablespoons salted butter
In a large skillet, melt the four tablespoons salted butter over medium heat until bubbly.
Using a small biscuit cutter (or shot glass) cut out the middle of each slice of bread and discard the middles. Put each slice of bread in the skillet and allow to brown slightly before adding in each egg into the middle of each slice of bread.
Salt and pepper the eggs.
Wait about 3 minutes, flip with spatula, and cook on the other side about 2 minutes. Salt and pepper this side too.
Remove to a plate, eat and enjoy!