Egg In A Basket

You know that saying about not putting all your eggs in one basket?

That sounds to me like playing it safe.

That sounds to me like someone who was a scaredy cat made up that saying.

And then decided to make the rest of us linger in scaredy-cat limbo for all eternity.

Here’s what I say:

Take a risk.

Put One Good Egg, in One Strong Basket.

And Load It Up Well.

You’re all you’ve got.

Yumminess ensues.

Loaded Baked Egg In A Basket

I was planning to use turkey bacon for this but ran out at the last minute because I accidentally forgot about the blog and made a sandwich out of my last few slices. Oh well. So then I used sliced deli roasted chicken instead, and I figure you just need some salty slices of meat for this, so sliced turkey or ham, turkey bacon or indeed regular bacon would totally work.

Since I’m more of a snacker than a sit-down-meal-eater, I eat these randomly, for breakfast, as a snack, whatever. They’re really filling and low in calories (though not in fat because of the yolks, in which case you could do away with them). They make a neat little portable package.

I like to bake them a little longer for a firmer yolk. 10 minutes in the oven (after the eggs are in) will give you somewhere in the middle between gooey and firm. If you want a softer yolk, I would go for 5-7 minutes (but in that case you would need a plate if you don’t want egg yolk dribbling down your face and the front of your shirt, which, I think we can all agree, is really not attractive).

Obviously the recipe can be doubled.

Ingredients

4 wonton wrappers

Cooking Spray

4 large eggs

¼ cup grated cheddar cheese

2 slices deli meat (turkey, chicken, ham) or bacon, chopped

1 scallion, chopped

Crushed red chili flakes (optional)

Method

Preheat the oven to 400.

Spray 4 cups of a muffin pan with cooking spray.

Carefully tuck each wonton wrapper into the muffin cups. Spray the wrappers lightly with cooking spray.

Bake for 5 minutes, until the edges are just starting to turn light brown.

Remove from the oven. Crack an egg into each muffin cup. Season with salt and black pepper to taste.

Sprinkle the cheddar cheese evenly over the eggs, then top with half of the chopped scallion (the white part), saving the rest for garnishing later. Sprinkle the chopped meat on top.

Bake in the oven for another 5 to 10 minutes depending on desired level of doneness.

These are good piping hot, room temp or even cold from the refrigerator. I like to sprinkle mine with scallions and red chili flakes before digging in.

Makes 4, serves 2, or just me.

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