The Egg in a Basket, also known as Toad in a Hole and Bird in a Nest, is the perfect weekend breakfast for one, two, or twenty. The classic recipe takes mere minutes to complete and offers endless enjoyment in its nutty flavors and playful presentation.
The ingredient list is minimal – low sodium bread, sweet/unsalted butter, and eggs – but you can always spice things up with freshly chopped herbs (chives or parsley would be delicious), a light mustard sauce by combining crème fraiche (0mg of sodium) with dry mustard (0 mg of sodium) or low salt stone-ground mustard (0mg of sodium), or a roasted red pepper sauce (use an immersion blender to combine your roasted peppers of choice with some olive oil and basil for added punch).
On the particular morning that these beautiful eggs were photographed, Boy and I decided to dice up some leftover avocado as a cool afterthought and decorated the dish with red pepper flakes. Keep it simple or get creative – either way this is a charming way to start your day. Chow on.
- Slice of No Salt Alvarado Street bread (10mg of sodium)
- 2 tablespoons of sweet/unsalted butter (0mg of sodium)
- 1 egg (70mg of sodium)
1. Take a glass/measuring cup/or any other circular implement with an inch diameter and cut a hole from the center of the bread. If you do not have any circular tools lying around, just use a knife and go for it freehand.
2. Heat pan over medium flame and when hot, add two tablespoons of butter.
3. Watch butter carefully and gently swirl it around pan until it has browned.
4. Add the bread and the bread circle to the pan and let it get toasty for 3-5 minutes.
5. Plop your egg into the hole of the bread and let it cook for 3-5 minutes.
6. When ready, carefully flip the toast and egg to cook the other side. Flip the little circle as well. Cook for another 3-5 minutes depending on how runny you like your yolk.
7. Turn off heat and transfer the Egg and Basket onto a plate. Decorate with chosen adornments or just cut into it immediately with your favorite fork. Enjoy.