Eggs in a Basket
This recipe was originally posted in our November 2008 edition of “The Squeeze,” but because of some recent reader requests for it, we are posting it here on the site as well. My favorite version of this breakfast meal is simply to use red peppers, onions and cheddar cheese. (And to keep things simple, I just use a no-stick spray instead of butter. Natural, no. Fast, yes.)
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This is a easy egg dish to serve for a family brunch, and is similar to a Food Network recipe but I have changed it up a bit to meet my personal tastes, I hope you do the same!
Won Ton Wrappers
Sun-dried tomatoes & fresh Parmesan
Proscuitto & Swiss
Roasted red peppers
Preheat oven to 350, and lightly butter a 12-muffin pan.
To make the "basket," lightly butter the two won ton wrappers and lay them in a muffin cup in a criss-cross pattern (so the corners of each do not line up). Continue with the remaining 11 muffin cups.
Then, crack one egg into each basket followed by your choice of toppings, my favorite is the chopped sun-dried tomato and fresh Parmesan shavings. Use just enough toppings to cover the egg but avoid making too thick of a layer on top.
Bake for 20 minutes or until eggs are to your desired "doneness."