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Denny’s Eggs in a Basket

Denny's Eggs in a Basket - recipe card
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A classic diner-style eggs in a basket featuring a perfectly toasted bread nest with a tender, sunny-side-up egg cooked right in the center. The bread forms a crispy, buttery edge while the egg stays soft and runny, creating a delightful contrast of textures.

Ingredients

Scale
  • 4 slices white sandwich bread (1/2 inch thick, such as Wonder or Texas Toast)
  • 4 large eggs
  • 4 tablespoons unsalted butter, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 1 tablespoon finely chopped fresh chives for garnish

Instructions

  1. Place one bread slice on a clean cutting board. Using a 2.5- to 3-inch round biscuit cutter or the rim of a drinking glass, press firmly into the center of the bread to cut out a circle. Repeat with remaining slices. Reserve the cut-out rounds (they can be toasted alongside the bread).
  2. Set a large nonstick skillet (12-inch diameter) over medium heat. Add 2 tablespoons of the butter. Let it melt completely, then tilt the skillet to coat the bottom evenly. The butter should foam gently but not brown — if it starts to brown, reduce heat slightly.
  3. Carefully place all 4 bread slices (and the cut-out rounds, if desired) into the skillet in a single layer. Crack one egg into a small bowl, then gently pour it into the center hole of one bread slice. Repeat with remaining eggs, working quickly but carefully to avoid breaking yolks.
  4. Sprinkle 1/4 teaspoon of the salt and half the pepper evenly over the eggs. Let cook undisturbed for 2 to 3 minutes, until the egg whites are mostly set and the bottom of the bread is golden brown and crisp. Use a thin spatula to lift a corner and check doneness.
  5. Slide a wide, thin spatula under one egg-in-a-basket slice. Flip it carefully, keeping the egg centered. If needed, use a second spatula to support the bread. Repeat with remaining slices.
  6. Add the remaining 2 tablespoons of butter to the skillet, sliding it between the bread slices so it melts and coats the pan. Cook the second side for 1 to 2 minutes, until the underside is golden and the egg is cooked to your preference (the yolk should still be runny for classic style).
  7. Transfer each egg-in-a-basket to a plate. Sprinkle with the remaining 1/4 teaspoon salt and pepper. If using, garnish with fresh chives. Serve immediately.
  8. Optional: Toast the cut-out bread rounds in the skillet for 30 to 60 seconds per side, until golden, and serve alongside or dipped into the yolk.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 1 day. The bread will soften, so reheating is recommended. Reheating: Reheat in a skillet over medium-low heat with a small pat of butter for 2-3 minutes per side until crisp and the yolk is warm. Alternatively, reheat in a toaster oven at 350°F (177°C) for 4-5 minutes. Freezing is not recommended as the egg texture degrades.

Nutrition

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Find it online: https://copycatkitchenco.com/dennys-eggs-in-a-basket/