Eggs in a basket
Not long ago I did an experiment with the eggs in a basket concept. I used leftover mashed potatoes instead of toast and it turned out delicious! However, I got to thinking that I should also try the original egg in a basket to compare.
My version of Eggs in a Basket
- Two large eggs
- Two slices multigrain whole grain bread
- 1 tablespoon of mayonnaise
- Salt and pepper to taste
- Select a large, deep frying pan or skillet
- Heat the pan on MEDIUM
- Spread the mayonnaise on both sides of the bread
- Using a cookie cutter or a knife, cut out any shape you desire from the center of each piece of bread
- Place both slices and the cutout centers into the skillet and allow them to toast to a golden brown
- Flip and grab your eggs
- Carefully and slowly crack each egg into each open center of the toast. Careful not to break the yolk.
- Allow the whites of the eggs to cook without cooking the yolks.
- Season with salt and pepper to taste
- Serve warm with the toasted cutout centers to dip into the yolks
I have found that when toasting bread in a pan for dishes such as this one or even grilled cheese, mayonnaise is your best friend! Anyone that has made grilled cheese knows that you butter your bread and then toast them in the pan to get that beautiful and crispy golden brown outside. However, mayonnaise does that but better! With mayonnaise, you get more golden brown color, better texture, and incredible flavor!
What are the nutritional stats?
Thanks to myfitnesspal app I am able to log my food, drinks, and exercise to keep myself on track. I am also able to see the nutritional stats of my meals.
Nutrition facts for two large brown eggs
- 140 calories
- 0g carbohydrates
- 10g fat
- 12g protein
- 370mg cholesterol
- 140mg sodium
- 4% calcium
- 8% iron
- 140mg potassium
- 12% vitamin A
Nutrition facts for two slices of 12-grain toast
- 200 calories
- 4g fat
- 0g cholesterol
- 400mg sodium
- 38g carbohydrates
- 6g fiber
- 4g sugar
- 8g protein
- 12% calcium
- 12% iron
Nutrition facts for 1 tablespoon of mayonnaise
- 45 calories
- 4.5g fat
- 5mg cholesterol
- 110mg sodium
- 1g carbohydrates
- .2g protein
Nutrition facts for the meal
- 385 calories
- 18.5g fat
- 39g carbohydrates
- 20.2g protein
- 375mg cholesterol
- 650mg sodium
Overall, the calories are a little higher than I’d like to see for breakfast and the sodium levels are far above what I’d like. So, is there a way to cut down on some of these problematic areas?
- The first way to cut back on the nutritional stats is to cut the recipe in half. One egg, one slice of toast, half the amount of mayonnaise and you immediately cut all of the calories, sodium, and other stats in half!
- You can use less mayonnaise on the sides of the bread which will help to cut down on the extra calories, sodium, and more. You could also choose a light mayonnaise which will help cut down calories and fat, etc.
My overall thoughts of the dish
I thought it was very good as a whole, although a little too much work for a breakfast that ultimately turns out to me sunny side up eggs and toast. Now, if I were interested in the eggs in a basket concept then I would stick with the leftover mashed potato version. It was delicious, flavorful, cheesy, and different! Though, admittedly more fattening.
“Eggs in a basket” cheesy mashed potato style!
Recipe created by yours truly!
- 1 cup of leftover mashed potatoes
- 2-3 eggs
- 1 tablespoon Olive oil or butter (for cooking)
- ⅓ cup Cheddar cheese, shredded (or cheese of your choice)
- Salt and pepper to taste
- Additional topping options include bacon bits, breakfast sausage, garlic, and onions.
- Begin by heating a small frying pan over medium-high heat on the stovetop.
- Add olive oil (or butter) and lift to evenly coat the whole bottom of the frying pan.
- Add your mashed potato leftovers to the frying pan and press them to evenly fill the frying pan.
- Allow the potatoes to cook for 5 to 6 minutes. Add additional seasonings or toppings now if they need to be heated through.
- After the potatoes have been cooking for about 6 minutes, carefully create a hole that partially exposes the bottom of the frying pan.
- Crack your egg into the hole, careful not to break the yolk.
- Repeat for however many eggs you are using (I wouldn’t use more than 3).
- Reduce heat a bit to medium heat and cover to allow whites of the eggs to cook.
- Remove the lid after 3 to 4 minutes, add salt and pepper (if you haven’t already). If the whites of the eggs are still runny, return the lid to the frying pan and allow to cook an additional minute. Repeat until the whites are cooked.
- Reduce heat or turn the heat off, add additional toppings (that don’t need to be heated through) and cheese.
- Cover the frying pan and allow the cheese to melt
- Carefully place the entire contents of the frying pan onto a plate, serve warm!