Eggs In A Basket | The Picky Eater

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Eggs in a basket have been one of my favorite breakfasts since childhood, and I still make them regularly when I want my kids to get excited about breakfast. I use sprouted whole grain bread, buttery eggs, and smoky paprika to create a fun and nostalgic breakfast that comes together in just over 5 minutes.

I grew up eating fun egg-based breakfasts like eggs in a basket or boiled eggs with toast soldiers, and then somewhere along the way, I started eating more grown-up meals like avocado toast with egg and tomato. But let’s be honest, nothing beats a childhood classic. I strongly advise that you take a trip down memory lane and give this recipe a try.

I started making this recipe when I was trying to encourage my kids to try eggs prepared in different ways, other than just a plain scramble. They enjoyed the healthy deviled eggs without mayo I made for them before, but I knew fried eggs might be more challenging. It was actually my husband who suggested making eggs in a basket, and it was an instant hit! I have even used different-shaped cookie cutters to keep it fun for my kids and my husband. Ha!

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🥘 Ingredients

For my eggs in a basket recipe, I use simple ingredients, with a few small upgrades that improve the flavor and texture. Here is everything I use:

Sprouted whole grain bread: I like sprouted whole grain bread as it crisps nicely in the skillet without becoming too soft in the center.

Large eggs: I use the freshest eggs I can find so that the whites stay tighter while cooking.

Unsalted butter: This gives the bread those golden crisp edges and adds richness throughout the toast.

Olive oil spray: A light spray helps prevent sticking and keeps the butter from browning too quickly.

Smoked paprika: I use this to add warmth and a savory, smoky flavor that complements the eggs well.

Salt and black pepper: These balance the richness of the butter and egg.

Green onions or chives: I sprinkle these on top right before serving for a fresh and crunchy finish.

Fresh herbs:  I like using parsley or dill to give this recipe a brighter taste.

🔪 How To Make

I make these eggs in a basket directly in a skillet. This is how I do it:

Cut bread centers: I start by using a round cookie cutter or the rim of a glass to remove the center from each slice of bread. Then, I butter both sides, along with the cutout circles.

Toast bread: Next, I heat a nonstick skillet over medium heat and place the bread slices into the pan with the cutout pieces beside them. After 1-2 minutes, the bread should become golden around the edges.

Add eggs: Once the bread is toasted on one side, I flip each slice carefully and crack an egg into the center.

Season: I sprinkle the eggs with paprika, salt, and pepper.

Cover and cook: Then I cover the skillet with a lid, keeping it on medium heat, and cook the eggs until the whites are done, and the yolk is to my preferred doneness.

Garnish and serve: Once the eggs are cooked, I remove the toast with a spatula and top each slice with green onions and fresh herbs before serving.

📖 Variations

These are 3 ways I have changed up this eggs in a basket recipe to make it more exciting or nutritious for my family:

Avocado addition: I give this classic a fancy upgrade with a few slices of avocado. I fan out the avocado across the egg, and finish with some extra black pepper and a handful of onion sprouts or toasted sesame seeds. I have this as a complete breakfast on very busy mornings.

Cheesy eggs: I sprinkle 2 tablespoons of shredded mozzarella or cheddar over the eggs during the last minute of cooking. I cover it with the lid and let it melt across the eggs and the crispy toast. This is how my kids prefer their eggs in a basket.

Bagel basket: Instead of sliced bread, I halve a few of my vegan bagels and cook the eggs directly in the center. This is a thicker, more filling version which works great for brunch. If it is too thick, you could also slice the half once more so that it is the same thickness as a standard slice of bread. 

🍽 Serving Suggestions

I like serving these eggs in a basket with fresh sides to undercut the richness of the butter and eggs. If you are making it as part of a weekday breakfast spread, try it with a side of cottage cheese with fruit, or if you want something quicker, a healthy raspberry smoothie pairs really well, too. 

When my kids were younger, their dinners would be made up of anything that was healthy and that appealed to them. And being picky meant I had to make the food exciting. I started with eggs in a basket, and made smiley faces in the yolks using small pieces of red bell pepper and black sesame seeds. I served it with funny face Halloween apples, and some Thanksgiving-inspired cheese quesadillas that resemble turkeys. There really was no restriction on festive meals when my kids were younger. Ha! 

🧊 Storing And ♨️ Reheating

Refrigeration: Eggs in a basket taste better fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Freezing: I do not recommend freezing this recipe as the egg texture changes too much once thawed.

Reheating: I reheat leftovers in a skillet over low heat until the bread is crisp and the eggs are warmed through.

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