Eggsnbasket Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large 6-cup muffin tin with cooking spray.
• Mix potatoes, melted butter, salt, and pepper together in a large bowl.
• Divide potato mixture among muffin cups. Press to create a thin crust over the bottom and up the sides of each cup.
• Bake in the preheated oven until edges are a light golden brown and potatoes are tender, about 30 minutes. Crack an egg gently into each cup. Continue cooking until egg whites are set and yolk is runny, about 6 minutes. Remove from the oven; cover eggs with provolone cheese.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss prosciutto with maple syrup and pepper in a small bowl. Spread out on a small baking sheet lined with aluminum foil.
• Place muffin tin and baking sheet under the preheated broiler. Broil until cheese is melted and prosciutto is crisp, about 1 minute.
• Transfer egg baskets to a serving plate. Chop prosciutto and sprinkle on top.

Steps:

• Preheat the oven to 375 degrees F.
• Brush the muffin cups with butter and line each with 1 wonton square. Brush the squares with more butter and place the second wonton on top of the first at an angle so that all of the points show. Divide the prosciutto among 6 of the muffin cups. Break 1 egg into each muffin cup. Top the 6 with the prosciutto with the Parmesan and, using 2 slices of red pepper each, form an "X" on top of each egg.
• Top the other 6 eggs with the brie and form an "X" on the top of those with the tarragon leaves. Sprinkle all with a little salt and pepper and place in the bottom half of the oven for 15 to 20 minutes, or until the egg white is firm but yolk still liquid. Remove from the oven and let sit 5 minutes before carefully removing the baskets from the tin. Arrange on a decorative platter and serve immediately.

Steps:

• Cut a circle in the middle of a piece of bread.
• If you don't have a round cookie cutter, the top of a glass will work.
• Heat a skillet or griddle sprayed with Pam or Mazola.
• Place the bread in the pan.
• Put about 1/2 t butter in the hole in the bread.
• Heat the butter until very hot.
• Crack an egg in the hole.
• Use a spatula to move the white around so it gets done.
• When the egg is fairly well set, turn the bread and egg over to cook the other side, being careful not to break the yolk.
• In the meantime, toast the holes from the bread for dipping in the yolk.
• Oh, and salt and pepper as desired.
• I guess you could toast the bread before you put it in the pan, but I've never tried it that way.

Steps:

• Preheat oven to 425 degrees. Spread four slices of bread with approximately 1/2 tablespoon butter each and lay, buttered side down, on a baking sheet.
• Using a 3-inch round biscuit cutter, cut a hole out of the center of the remaining slices of bread and lay on top of the buttered slices on the baking sheet.
• Break 1 egg at a time into each of the 4 holes. Evenly distribute Canadian bacon, tomatoes and cheese over the tops of the eggs. Season with salt and pepper.
• Transfer to oven, and bake until the cheese is melted and the egg whites are set, about 15 to 17 minutes.