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Eggs in a Basket

ByRestauFeed

Recipe Overview

Why you’ll love it: Eggs in a basket is a simple savory breakfast that combines toast and eggs into a single convenient package. This fun breakfast idea has universal appeal!

How long it takes: about 10 minutes
Equipment you’ll need: round cutter, skillet
Servings: 2

Toasted bread with a circular cutout holds a cooked egg, garnished with chopped chives, accompanied by a round bread piece on a white plate. Nearby are eggs in a carton and seasoning bowls.

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Not Just Eggs & Toast

Whether you call this recipe eggs in a basket, eggs in a hole, or toad in a hole (toad?!), it’s an absolute classic for breakfast. If you like starting your day with a fried egg and toast, eggs in a basket simplifies the process by cooking the egg in the toast. Genius!

Made as-is or with some shredded cheese, this is a great kid-friendly breakfast (or dinner!) option. But add a shower of fresh herbs or slices of creamy avocado and you’ve got a breakfast fit for adult tastes, too. (Although I can’t resist eggs in a basket topped with sharp cheddar and bacon either.)

Eggs in a Basket

A breakfast that’s fun. There’s a little bit of whimsy in this recipe that makes it feel more special than your standard fried egg and toast. Maybe it’s just the fun name “eggs in a basket.” My mom used to make me eggs in a basket when I needed extra cheering up. Eggs in a basket are a little bit special and there’s something about those buttery toasted rounds that can’t be beat.

Quick and easy to make. With just a few minutes of prep and cooking, along with an ingredient list that’s super short and sweet, eggs in a basket is doable even on the busiest mornings.

All-in-one meal. Toast and eggs, together at last! You get your protein and your carbs in a single dish. (If you’re looking for a breakfast that’s a little more portable, be sure to try my breakfast sandwich recipe!)

Egg in a basket garnished with chopped chives and served on a white plate.

Ingredient Notes

  • Sandwich bread: You can use any type of bread you like, whether it’s white, whole wheat, or sourdough. We found that regular sandwich bread is the easiest to use because it holds together well and isn’t too thick or crumbly.
  • Eggs: AKA the toad in the hole. We tested the recipe with regular large eggs. If you use jumbo or extra-large eggs, they may overflow the hole.
  • Butter: Make sure you soften the butter before you get started so it’s easy to spread. Spreadable butter works well, too.
  • Salt and pepper: Season your eggs to taste. I find that freshly ground black pepper is fantastic with eggs!
  • Optional toppings: Shredded cheese, chopped herbs (parsley or chives), avocado slices, or bacon bits (I like to make baked bacon or air fryer bacon, and then crumble it to make my own bacon bits).

Recipe Tip

Many recipes call for cutting the circle first and buttering the pieces but I find it’s much easier to butter the whole slice first, both sides, then cut out the circles.

How to Make Eggs in a Basket

Prep the bread. Butter the bread on both sides, then cut a round hole in the middle (make the basket). I use a 2¼-inch cutter, such as a biscuit cutter. A water glass works well, too, or you can carefully cut a 2 to 3-inch circle with a knife. Don’t toss the circle of bread you cut out—you can cook it in the pan too. Extra toast is always a good thing!

Cook. Place the bread in a skillet preheated over medium-low. Crack an egg into the middle of each bread slice and season with salt and pepper, then cook until the egg whites start to set.

Flip. Use a large spatula to carefully flip the bread and eggs; cook for a minute or two more, until the yolks are cooked to your liking.

Two slices of bread each with a raw egg in the center are on a frying pan. Two round cutouts of bread are placed next to them.
Two slices of toasted bread with circular cutouts are on a square pan. Fried eggs fill the cutouts. Two toasted bread circles are next to the slices.

Serve. Plate and garnish with your favorite toppings. Serve immediately.

Hand dipping a round, toasted bread piece into a runny egg yolk on a slice of bread.

Tips for Making Eggs in a Basket

  • Use the right bread. Sandwich bread is best for this recipe, about ½ inch thick. If you have very thin sandwich slices, you’ll need to cut a larger hole in the center to accommodate the egg. Crumbly bread won’t work as well, either.
  • Keep the heat moderate. Cooking over medium-low heat ensures the bread gets toasted without burning before the egg is fully cooked. 
  • Flip carefully. Using a wide spatula, flip the bread gently to avoid breaking the egg yolk. Make sure the spatula is completely under the egg before you flip.
  • Bake them in the oven. If you want to make a bigger batch of eggs in a basket, you can bake them in a 400ºF oven. See the notes in the recipe card for instructions.

Serving Ideas

Refrigerator: This really isn’t a recipe that stores well. I recommend cooking only as much as you need, but if you do have leftovers, store them in an airtight container in the fridge for up to 2 days.

To reheat: Reheat eggs in a basket in a skillet over medium-low heat or in a 350ºF oven until warmed through. While the microwave works for reheating, it will make the bread soggy and sad.

  • Butter both sides of the bread.

    2 slices sandwich bread, 2 tablespoons butter, softened

  • Using a round cookie cutter, the rim of a glass, or a knife, cut a hole (2 to 3 inches in diameter) in the center of each slice of bread. Save the cut-out pieces of bread for toasting alongside the eggs.

  • Heat a large skillet, nonstick frying pan, or griddle over medium-low heat.

  • When the pan is hot, place the slices of bread and the cut-out circles in the skillet.

  • Crack an egg into the hole in the center of each bread slice. Season with salt and pepper.

    2 large eggs, salt and pepper, to taste

  • Cook for 2 to 3 minutes, or until the egg whites start to set. Flip the bread (and the cut-out circles) carefully, using a large spatula, and cook for another 1 to 2 minutes, depending on how runny or firm you like your egg yolks.

  • Once the eggs are cooked to your liking, remove them from the skillet. Garnish with any desired toppings and serve immediately.

  • Oven-baked method: This method works well if you are doing multiple eggs in a basket. Preheat oven to 400°F. Spray a small rimmed baking sheet with nonstick spray. Butter both sides of bread (I usually do that right in the pan so any extra butter stays in the pan). Cut a small hole in the center of each slice. Remove the bread round and place it on the baking sheet, too. Put the bread in the oven; bake for 6 minutes. Flip the bread slices and bread circles over, and carefully pour an uncooked egg into each hole. Return pan to the oven and bake for 6 minutes, or until eggs are done. 
  • Nutrition information: Calculated using white sandwich bread and doesn’t include added salt or additional toppings. It will vary depending on what kind of bread you use. Refer to the bread package for more accurate information.

Serving: 1egg with toast, Calories: 240kcal, Carbohydrates: 14g, Protein: 9g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 194mg, Sodium: 285mg, Potassium: 104mg, Fiber: 1g, Sugar: 2g, Vitamin A: 588IU, Vitamin C: 0.1mg, Calcium: 63mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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