Eggs in a Basket
Eggs in a Basket
One baguette and 6 eggs, it doesn’t get much easier than that! This Eggs in a Basket recipe is a fun Easter morning treat. Like most of our recipes, it can be enhanced with your favorite ingredients. Here are some of our suggestions:
Sprinkle bacon bits, crumbled sausage, or shredded country ham or Proscuitto into the holes before adding the eggs
Braid bacon slices on top of the bread (increase your cooking time at least 5 minutes)
Garnish with everything bagel seasoning
Top with your favorite shredded cheese. We recommend Cheddar, Gruyere, or Mozzarella.
Thank you Incredible Egg for the recipe!
Yield: 6 servings
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
6 Large Braswell Family Farms eggs
3 cloves garlic, minced
2 Tbsp. parsley, minced
2 Tbsp. olive oil
1 sourdough baguette, approximately 24" long
Preheat oven to 400°F.
Mix garlic, parsley, salt and pepper with olive oil and saute in a small saucepan on medium heat until garlic is just browned. Remove from heat and set aside.
Place baguette on a sheet of foil and roll up the sides to hold the bread in place. Use a small serrated knife to cut 6 evenly-spaced holes in the top of the baguette large enough to hold one egg. Be careful to not cut through the bottom of the bread.
Press down on the bread in the hole to make room for the egg and olive oil mixture. Spoon olive oil mixture into each hole and then crack one egg into each hole.
Cover baguette gently with one large piece of foil, creating a “tent” and place in the oven. After 5 minutes, open the tent and bake until egg white is set, but yolk is soft and runny, about 15 minutes.
Remove the bread from the oven and gently take off the foil. Cool slightly and sprinkle with salt and pepper. Slice baguette in spaces between the eggs and serve immediately.