Recipe for Eggs in a Bread Basket
This gluten-free recipe for eggs in a bread basket is so quick and easy to make that you’ll forget the excuse, “I don’t have time for breakfast.”
Preparation time: 5 minutes
Cooking time: 5 minutes
Yield: 4 servings
4 slices gluten-free bread
4 tablespoons margarine
Heat a griddle or large nonstick frying pan over medium-high heat. While the pan is heating, butter both sides of each piece of bread.
In the center of each bread slice, cut out a circle about the size of an egg. You can use a knife to cut the circle, or use a cookie cutter to make cute shapes.
Make sure the pan or griddle is hot enough that if you put a drop of water on it, the water sizzles. When the pan or griddle is hot, put all the bread — slices and cutouts — on the pan or griddle to fry.
When the bottom side of the bread is golden brown, after about 2 minutes, flip each slice and cutout.
Crack an egg into the hole in the center of each slice of bread. You may find that you have too much egg and that it covers the bread. That’s okay.
When the second side of the bread is golden brown, after about 2 minutes, flip it over again to cook the egg on the other side. Cook the egg until it’s at the firmness you enjoy, and serve the “eggs in a basket” with the cooked cutouts as decorative additions.
If you’d like to cut out a lot of the cholesterol, toss the egg yolks and simply make this recipe with the whites.
Per serving: Calories 318 (From Fat 205); Fat 23g (Saturated 5g); Cholesterol 213mg; Sodium 196mg; Carbohydrate 21g (Dietary Fiber 1g); Protein 7g.