Update: This recipe was entered in the NYC Eggland’s Best Recipe contest.
Yesterday: Bacon Toffee. Today: Eggs in a Basket—bacon and eggs, the practical classic.
This dish checks all the boxes: flavorful, inexpensive, quick to prepare, easy to customize, and kid-friendly. At its simplest it’s just bread, eggs, and cheese—a timeless combination that needs little fuss. You can add crispy bacon, diced ham, a spoonful of leftover soup or stew, sautéed or caramelized onions—use whatever you have on hand. The choice of bread changes the profile too: try rye, whole wheat, white sandwich, or cinnamon raisin for a twist.
Eggs in a Basket is also ideal for households with different preferences. In our home some like runny yolks and others prefer them firm. Because I bake these in ramekins, I stagger the timing: I put the firm-yolk cups in first and add the runny-yolk ramekins a few minutes later. No ramekins? A muffin tin works perfectly. When the runny-yolk cups are done, remove them and let the remaining cups continue baking until they reach the desired doneness.
Tangent: This is a great recipe for teaching kids to cook. I’ve used it with groups of nine- to twelve-year-olds; paired with a simple salad and a smoothie it becomes an easy meal the kids can prepare mostly on their own.
On busy nights this is my go-to. It’s satisfying, affordable, and quick to assemble. Pair it with a salad and a smoothie for a well-rounded meal that won’t break the bank. Reward yourself with a small treat afterward—you earned it.
Eggs in a Basket
Scale this recipe up as needed. We often prepare many at once—our backyard hens keep us supplied.
Prep and Cooking Time: 15–25 minutes
Ingredients per person:
- 2 eggs
- 2 slices fresh bread (homemade whole wheat sourdough is great)
- butter
- shredded cheese (Cheddar, Swiss, Munster, Smoked Gouda, etc.)
- chopped ham or crispy bacon, optional
- thinly sliced green onions, optional
Preheat oven to 375°F.
Butter each slice of bread.
Squeeze each buttered slice into a ramekin or a muffin tin cup, buttered side down. Press the bread up against the sides so the crust rises above the rim and creates space for the egg.
If the bread tears and leaves holes, tear a small buttered piece from another slice and use it to patch the gaps.
Sprinkle about 1 tablespoon of shredded cheese into each bread-lined cup.
Add 1–2 tablespoons chopped ham or bacon if you like. Break one egg into each cup and grind fresh black pepper over the top.
Sprinkle an additional tablespoon of shredded cheese evenly over each egg and add any other seasonings you prefer.
Bake 15 to 25 minutes, until the cheese is browned and the eggs reach your preferred doneness:
- Runny yolks: about 15 minutes
- Medium yolks: about 20 minutes
- Firm yolks: about 25 minutes
Remove the toast cups from the ramekins or muffin tin and serve. You can also serve them in the ramekins, but be cautious with hot dishes around small hands.
Serve hot, warm, or at room temperature.