Some call it Eggs in a basket, some call it Eggs in a nest, whatever you call an egg nestled into a slice of bread and fired, you know it is delicious.
Golden brown gluten free toast with a perfectly fried egg is pretty bomb on it's own. However, topping it with provolone cheese and grilled onions take's it to the next level. I made this every morning till I was out of ingredients, it's just sooooo good. It's sweet from the grilled onions, salty from the butter and egg, it's creamy from the cheese and egg, and it's crunchy from the toast. I drool thinking about it.
I am notorious for not making myself breakfast.
Which is odd because I LOVE breakfast, but unless I have someone else to cook for breakfast becomes an afterthought. So lately I've been making a point to make myself breakfast in the morning.
Breakfast always means eggs. Their either in a batter, or scrambled, or fried. I use them everywhere I can because I have both chickens and ducks that are laying and my fridge is FULL.
Poultry math never includes the question of "Do I want that many eggs a day?". It focuses on getting enough of each kind of bird you want so that at least one of them will make it to laying age. Chicks and ducklings are vulnerable little guys. Both for disease and for predators. I tend to get 3 of each breed and hope they all make it. For example out of 26 chicks we got this spring we only have 5 left... due to one keeling over after two days, an asshole raccoon (by far the most casualties) and incident with a bad decision for a new enclosure and an flight triggered puppy... our ducks were a bit better. Out of 23 ducklings 15 survived (the Raccoon preferred the chicks). We currently have 10 and sold 5 over the summer. I spoil my birds and even brought one in the house last week for a bath (follow me on Instagram for my day to day activities).
But back to the recipe...
Eggs in a Basket is a great way to use up all those eggs. It's also super easy to make, like my groggy uncaffeinated morning self can stumble through it just fine. I usually use franz gluten free bread or, if I can get my hands on it, the Italian rustic loaf from New Cascadia Traditions (which is pictured). You can use whatever your favorite gluten free bread is. The key is that it needs to be soft in the center. Bread that is too dry and ridged wont cradle that egg the way you want it too and it won't toast correctly.
Look at the yolk ↑↑↑ That is your goal.Print
Eggs in a Basket
Eggs are nestled into the center of gluten free bread and fried to perfection. Then topped with sweet grilled onions and Provolone cheese before serving. Perfect for breakfast or brunch and very filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Breakfast
- Cuisine: American
- 2 tsp Olive oil
- 1 Medium Onion (Yellow or Walla Walla) (Sliced thin)
- 4 Slices Gluten free bread (See notes)
- 4 Eggs
- 4 TBS Butter (Softened)
- 4 Slices Mild Provolone Cheese (Sliced into ribbons)
- 1 TBS Fresh chopped Parsley (*Optional*)
- Place 2 skillets on the stove, one for grilling the onions and one for cooking the eggs, turn both the burners to medium.
- Pour the olive oil and onions into one of the skillets. Sprinkle with a pinch of salt and stir every few minutes. The onions will break down, first by shrinking and becoming translucent and then by starting to brown and caramelize. Adjust the burner if needed, taking care not to burn the onions. While these are cooking you can work on the rest of the recipe.
- Crack open the eggs into individual bowls. This keeps shells from getting in the eggs and also makes it easier to pour into the bread 'basket'.
- Cut out egg sized holes in the center of your bread. Then carefully butter one side.
- When the other pan is hot, place the bread down, butter side first. Then pour one egg into each hole. Turn the heat down to medium-low. While it's cooking, butter the top of the bread and sprinkle the whole thing with salt and pepper. When the egg whites are set up and the Yolk begins to thicken, carefully flip the bread over and cook for another minute.
- Remove the Eggs in a basket from the skillet and plate them, 2 per person. Divide out and top with Provolone ribbons, a scoop of grilled onions, and optional fresh parsley. Serve immediately.
This recipe can be made with any gluten free bread but I have the best luck with Franz gluten free bread or (my absolute favorite) New Cascadia Traditional's Rustic Italian loaf (which is pictured in the recipe post).
Keywords: bread, Breakfast, Cheese, eggs, Gluten free, in a basket, in a nest, onions