i’ve made these cute little things for brunches before. they are a great crowd pleaser. you can make large batches of them in muffin tins, or make breakfast for 1 or 2 in custard cups. this picture is from a brunch at brian’s parent’s house. we hid such things as bacon, cheese, and asparagus under the egg. i always use a really nice bakery bread, like sourdough boule or french, and have the dudes at the bakery slice it for me. -though you can use just plain ‘ol grocery store bread if that’s all you have. they bake up like an over easy or sunny side up egg, but you can of course scramble them for those who don’t like a runny yolk.. -though runny yolk is the only yolk in by book.
6 slices of your favorite soft bread, sliced
bacon, cooked veg, any cheese you dream of…….
grease insides of muffin tin or ramekins. preheat oven to 325f and move racks to the very bottom of oven.
cook any add ins that you desire to put into the baskets, and make them bite sized.
flatten slices of bread. you may remove the crusts if you want, but i hung onto them to repair any holes in the baskets. gently press 1 slice of bread into muffin or custard cup, pressing against sides and repairing any tears or holes with reserved crust. repeat with remaining bread slices.
drop in 1 pinch of add ins per basket.
crack 1 egg over each basket, being careful not to break yolk. sprinkle with a little salt & pepper.
bake for 20 minutes, or until whites are set. bake a little longer for an over hard style egg. cool in tin/ramekin for 5 minutes, then gently remove eggs from tin by easing a knife around the sides and sliding out with a spoon.
dig into the cuteness!