There is nothing better than waking up on a lazy Saturday morning, listening to Rod Stewart classics and a good fry up.
These brekkie eggs in toast baskets are my take on a quick, mess free, healthier option to a fry-up and a great way to start the weekend.
They look more complex than they are. They are surprisingly simple (like most things on this blog) and very impressive little things.
In fact this would make a great breakfast when cooking for the masses. You know those weekends when the house is full of friends and Xmas beds. Those weekends you've usually been out the night before and you wake up craving a good breakfast. I'm always torn between frying or grilling and which method is going to make the least mess. These toast baskets involve very little mess and everyone gets theirs at the same time, thus solveing the delayed toast scenario where there is always one person waiting for his toast to pop, or a single egg to be fried.
You get to bake all the toast baskets at once, first in the oven and then simply add the eggs and poach in the oven till they are the desired consistency.
After making these I thought they would be great served on a bed of spinach. On this occassion I served them with a fresh tomato and chilli salsa.
Brekkie eggs in toast baskets
- sliced bread (any type, brown, white, rye etc)
- fresh tomatoes, diced
- chilli (optional) diced
1) Preheat oven to 200 degrees
2) Grease a muffin tray and lay a slice of bread in each mould, creating a cup
3) Bake the bread till crispy or golden brown, approx 20 - 30 minutes
4) Once baskets are crispy, add the eggs, one egg per cup. You may add whatever other ingredients you like, creamed spinach, tomatoes, mushrooms etc. And bake till eggs are soft, approx 10 minutes
5) Serve with chopped tomatoes and chilli salsa and mushrooms.