Eggs in Baskets
Scale this recipe up as needed. Around these parts, that means I prepare nearly 20 eggs per meal. My chickens work hard.
Prep and Cooking Time: Between 15-25 minutes
Ingredients per person:
- 2 eggs
- 2 slices fresh bread
- butter
- shredded cheese (You can use Cheddar, Swiss, Munster, Smoked Gouda, etc… Whatever flicks your Bic.)
- Chopped ham or crispy bacon, optional
- thinly sliced green onions, optional
Preheat oven to 375F.
Butter each slice of bread and squeeze into the ramekin or muffin tin, buttered side down. Press bread against sides of dish to push crust above the rim and make enough room for the egg.
Sprinkle about 1 Tablespoon of shredded cheese into each bread lined dish. Top with 1-2 Tablespoons chopped ham or bacon, if using.
Break one egg into each ramekin and sprinkle evenly with about 1 additional Tablespoon shredded cheese.
Sprinkle with fresh ground black pepper and any other desired seasonings. Bake 15 to 25 minutes, till cheese is browned and eggs are cooked to desired consistency. If you prefer runny yolks, pull the eggs from the oven closer to 15 minutes. If you prefer medium yolks remove at about 20 minutes. If you like yolks that are firm all the way through, cook closer to the 25 minute mark.
Remove toast cups from the dishes and serve. (These can also be served in the ramekins if they were cooked in them, but can pose a burning hazard for small hands. Use your discretion.) Serve hot, warm, or room temperature.
