Egg In A Basket Recipes

Steps:

• Cut a circle in the middle of a piece of bread.
• If you don't have a round cookie cutter, the top of a glass will work.
• Heat a skillet or griddle sprayed with Pam or Mazola.
• Place the bread in the pan.
• Put about 1/2 t butter in the hole in the bread.
• Heat the butter until very hot.
• Crack an egg in the hole.
• Use a spatula to move the white around so it gets done.
• When the egg is fairly well set, turn the bread and egg over to cook the other side, being careful not to break the yolk.
• In the meantime, toast the holes from the bread for dipping in the yolk.
• Oh, and salt and pepper as desired.
• I guess you could toast the bread before you put it in the pan, but I've never tried it that way.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large 6-cup muffin tin with cooking spray.
• Mix potatoes, melted butter, salt, and pepper together in a large bowl.
• Divide potato mixture among muffin cups. Press to create a thin crust over the bottom and up the sides of each cup.
• Bake in the preheated oven until edges are a light golden brown and potatoes are tender, about 30 minutes. Crack an egg gently into each cup. Continue cooking until egg whites are set and yolk is runny, about 6 minutes. Remove from the oven; cover eggs with provolone cheese.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss prosciutto with maple syrup and pepper in a small bowl. Spread out on a small baking sheet lined with aluminum foil.
• Place muffin tin and baking sheet under the preheated broiler. Broil until cheese is melted and prosciutto is crisp, about 1 minute.
• Transfer egg baskets to a serving plate. Chop prosciutto and sprinkle on top.

Steps:

• Remove the crust from each slice of bread.
• Lightly brush each slice of bread on both sides with the melted butter.
• In a large cup muffin pan, place and mould each slice of bread in individual cups.
• Break a fresh egg in each muffin cup.
• Add a pinch of salt and pepper to each egg cup.
• Add a dab of cold butter (or oleo) on top of each egg cup.
• Place in a pre-heated 350 degree oven until the eggs are done to your liking.
• Once the eggs are done, remove from oven let cool for a couple of minutes.
• Remove the egg baskets from the muffin pan and serve hot with your other favorite Easter foods.

Steps:

• Preheat the oven to 375 degrees F.
• Brush the muffin cups with butter and line each with 1 wonton square. Brush the squares with more butter and place the second wonton on top of the first at an angle so that all of the points show. Divide the prosciutto among 6 of the muffin cups. Break 1 egg into each muffin cup. Top the 6 with the prosciutto with the Parmesan and, using 2 slices of red pepper each, form an "X" on top of each egg.
• Top the other 6 eggs with the brie and form an "X" on the top of those with the tarragon leaves. Sprinkle all with a little salt and pepper and place in the bottom half of the oven for 15 to 20 minutes, or until the egg white is firm but yolk still liquid. Remove from the oven and let sit 5 minutes before carefully removing the baskets from the tin. Arrange on a decorative platter and serve immediately.

Steps:

• Heat the oven to 400 degrees.
• In a large bowl, mix the hash brown potatoes, 1/4 cup vegetable oil,the beaten egg, salt and pepper and mix well.
• Spray the muffin tins with cookng spray oil.
• Using a large 6 serving muffin tin, spoon about 1/2 cup into the bottom and pressing up the sides of each.
• Be sure the surface of each tin is covered well.
• Bake for approximately 35 minutes or until golden brown.
• Remove from oven and add a little shredded cheddar cheese to the bottom of each tin.
• While the baskets are cooking, melt 1 tbls. of butter in a non-stick skillet over medium high heat.
• Whisk together the eggs, half & half and salt and pepper to taste.
• Add the drained Rotel and crumbled bacon.
• Cook the eggs in the melted butter until set.
• Spoon cooked egg mixture evenly into each tin.
• Top with more shredded cheddar cheese.
• Return to the oven just until the cheese is melted, about 3-5 minutes.
• Serve warm topped with chopped green onion if using.
• Enjoy.

Steps:

• Preheat skillet on medium and add in 1T. butter.
• Meanwhile, tear a small whole out of the middle of the bread, about the size of a half dollar or a bit smaller.
• Butter one side of the slices of bread with the remainder of the butter.
• apply the bread to the skillet butter side up, then crack the eggs and apply in the middle of the bread, one per piece of bread.
• Fry for 2-3 minutes and turn and do the same for 2-3 minutes, Yolks should be runny.

Steps:

• Preheat oven to 375°F Butter 4 cups of a jumbo nonstick muffin pan or four 3/4 cup ramekins or ovenproof bowls.
• Using a rolling pin or a glass, starting at the bottom edge, roll bread to flatten. Spread one side of each slice evenly with butter. Gently press butter-side up into pan or ramekins, pleating bread on two sides to fit and making 4 points above edge of pan.
• Sprinkle about 1 tablespoons of the cheese into bottom of each cup.
• Bake for 5 minutes until toasted.
• Crack 1 egg into a separate small cup and drop into toast cup; sprinkle with pepper. Repeat with remaining eggs and toast cups.
• Sprinkle with remaining cheese. Bake for 13-15 minutes, until center is just slightly jiggly for softly set yolks or until desired doneness.
• Using two knives or narrow spatulas, carefully lift cups from pan and place on plates.