Wednesday, July 29, 2020

Eggs in a Basket

This dish has many names; I grew up calling it Eggs in a Basket. You cut a circle in a slice of bread and cook an egg in it. I never particularly cared for the idea of it until I tried it with focaccia. The thickness and sturdiness of it made it a great vehicle for a fried egg.

The finished dish is a cross between french toast, grilled cheese, and a fried egg sandwich.  The best of all three worlds.  It starts with the focaccia browning in a skillet and once the eggs have been added it is finished under the broiler.  It does not take long to put together and the result makes it so worthwhile.

The trick is to cook the egg until the top has just begun to set, then add the cheeses and put them under the broiler.  That is the way to get that nice runny yolk most of us love.

But if you don't like a runny yolk you can just leave it under the broiler until they have set completely before you add the cheese.

It is delicious either way.

Home Cookin v9.81 Chapter: Meat Fish and Eggs
1 Tbsp butter or olive oil
2 slices stale focaccia
2 large eggs
salt and pepper to taste
1/2 cup shredded gruyere or cheddar cheese
1/4 cup grated Parmigiano Reggiano

Cut slightly oval circles in the focaccia with a sharp knife. Save the cut out portions.

Melt the butter or olive oil over medium high heat in a large cast iron or nonstick skillet. Add the focaccia and the cut out ovals, top side down, and cook until they are brown and toasty. Turn everything over. Add more butter or oil inside the holes in the focaccia if necessary.

Crack an egg into each oval and turn the heat down to medium low. Season with salt and pepper to taste. Cook for two to three minutes, until the bottoms of the eggs have set.

Turn on the broiler and set it to low if you have that option. Line a rimmed baking sheet with foil. Move the egg-filled pieces to the baking sheet and place them under the broiler. Keep an eye on oval pieces still in the skillet and remove them when they are nice and browned on the bottoms.

Cook the eggs until the tops have just set but are still slightly wobbly. Remove the baking sheet from the oven and spread half of the gruyere or cheddar over each piece, followed by the Parmigiano Reggiano. Place it back under the broiler until the cheese has melted and is nice and bubbly.


Exported from Home Cookin v9.81 (

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