Egg-In-A-Basket

 

One of my tasks to complete over the weekend was clearing out some old magazines.  I have a particularly hard time throwing out recipes, but I decided I would only keep things that I might realisitically make someday.  The further plan being that I would transfer each "keeper" to this blog as I make it...and I *should* make new things.  

Today I had the day off, so I made this Medditerranean-style egg-in-a-basket this morning (the recipe originally appeared in Better Homes and Gardens in July 2020).  It was a nice reward for walking on the treadmill first thing this morning.

The recipe suggested using halves of everything bagels or 1/2-inch thick bread.  However, I only had light wheat bread.  Also, it was supposed to have fresh herbs (I had dried) and feta cheese (I had shredded parmesan).  So those are the things that I used!

Ingredients:

• Pieces of bread or bagels halves
• Eggs (number to equal the number of pieces of bread)
• Cherry or grape tomatoes
• Pitted, sliced kalamata olives
• Fresh or dried herbs, to taste
• Crumbled feta or shredded cheese of another kind
• Salt and pepper, to taste

Directions:

1. Preheat oven to 400 degrees 
2. Coat a baking sheet (or a baking sheet covered in foil) with non-stick spray
3. Cut holes in bread (or expand holes in bagels), so each has a 2+ inch diameter hole
4. Place bread on baking sheet
5. Crack each egg into a hole in a piece of bread
6. Season with herbs and salt/pepper. 
7. Top with tomatoes, olives, and cheese
   
   
   
   
   
8. Bake 10 to 12 minutes, or until bagels are toasted  and eggs are the doneness that you like (runny yolks = 10 minutes, thicker and jammy yolks = 12 minutes). 
9. Let stand 5 minutes before serving.