Baked Egg in the Basket

We all have heard the expression – “Breakfast like a King, Lunch like a Prince and Dine like a Pauper”. Although, I wouldn’t really call my dinners pauper-ish, I do prefer consuming the bulk of my calories during breakfast and lunch.

While in college, I used to be the kind of person who could get by on just having a granola bar in the morning and I honestly have no idea how I managed it. I now realize the importance of eating a healthy breakfast. It makes a significant difference in maintaining the energy levels and the overall hunger management. A balanced breakfast is the combination of proteins (such as milk, eggs, yogurt, nuts and lean meat) and carbohydrates (such as bread, oats or cereal).

Baked egg in the basket, makes for a balanced and savory breakfast. It is an ideal dish to serve at brunch without having to spend time standing over the stove flipping eggs and can be made in larger quantity by using a muffin pan.

Ingredients
1 Bread Slice, I used Rye
1 Egg
Pinch of Sea Salt
Pinch of Crushed Black Pepper, preferably fresh
Fresh Chives, finely chopped (optional)

Process

1. Preheat the oven to 375 degrees F. Grease a ramekin using non stick spray. Alternatively, you can also use a muffin pan for making more than one serving.
2. Trim the edge of the bread and place it in the ramekin. Gently crack the egg on the bread slice.
3. Sprinkle a little salt and pepper on top and bake for 13 -15 minutes for set white and runny yolk. Increase the baking time for more well done yolk.
4. Let the egg baskets rest for 5 minutes, run a sharp knife around the outside and use a fork to gently remove or serve directly in the ramekin.
5. Sprinkle chives on top before serving.

Enjoy!