When I was a girl, I loved my Betty Crocker Cookbook for Boys and Girls. One of my favorite recipes was for Eggs in a Frame. Here, you cut out the center of a piece of bread, butter it and place in a skillet, then crack an egg in the hole. My friend Lucia recently told me of a new version of this old recipe–Eggs in a Basket.
by Elizabeth Savoie Dronet, inspired by Lucia and her son Matthew
Ingredients
Eggs
Bread
Butter
Salt and Pepper
Method
1.Preheat oven to 350. Butter cups in a muffin tin – one muffin cup per egg you wish to cook. I like to start from the middle section of the pan for even cooking.
2. For baskets: Prepare one slice of bread per egg by removing crusts and then rolling them flat with a rolling pin. Have children roll it flat. Gently press each piece into a buttered muffin tin cup. You will need to assist with the folds by pressing them flat without tearing the bread.
3. Have children crack an egg into a small bowl and then pour an egg into each bread basket. I have them crack it into a bowl first to keep things neat and prevent shells from entering the baskets. Sprinkle salt and pepper over the top if desired.
4. Cook in the oven for around 15 minutes. Experiment with the time until you find the yolk to be the consistency you like best. Serve with yogurt and fruit salad.
Savoie Secrets: It's a Family Recipe 