Parmesan Crusted Eggs in a Basket

 Parmesan Crusted Eggs in a Basket {}

They say breakfast is the most important meal of the day.  That’s why I like to have breakfast  It can be fast, filling, and it’s the kind of food we’ve been wanting after spending the morning feeding Norman.

The kids have always been early risers.  Typically not my favorite thing but lately it’s been nice to know they’ll wake me up at 7:17 every morning so I can slip on my slobbered on farm pants and stumble upstairs to mix a huge bottle of calf formula.  No later then 8:00 a.m. the car is loaded with our four kids, three pairs of muck boots, two calf bottles, and a partridge in a pear tree.

Eggs in a Basket

After spending about an hour on the farm we head home to get ready for the day.  As a child one of the first things I learned to cook by myself was eggs in a basket or eggs in a hole.  Not only is it a meal that brings back fond summer memories but it’s a great meal after working on the farm.

Eggs in a Basket

In this version I’ve kicked a traditional eggs in a basket up a notch by adding fresh parmesan cheese and letting it crust up before adding the egg.  And I love a runny yolk so I always have a carton of Safest Choice Pasteurized Eggs in the fridge for just such an occasion.  And, when it comes to flavor, they are the best eggs I’ve tasted.  I may grow my own beef but chicken’s are another thing entirely.  It’s nice to know I can get fresh in other ways and feel confident in what I’m eating and what I’m feeding my family.

Parmesan Crusted Eggs in a Basket


  • 4 slices of bread, I used Buttermilk
  • 4 tablespoons butter
  • 1/2 cup grated parmesan cheese
  • 4 Safest Choice Pasteurized Eggs


  1. Melt butter and stir in the parmesan cheese. The butter doesn't need to be hot enough to melt the cheese. Spread 1/4 of the mixture on one side of each piece of bread.
  2. Preheat a skillet over medium-high heat. Spray with nonstick cooking spray for good measure.
  3. Place each piece of bread, butter side down, in the skillet. Cook until golden brown. Flip and using a round cookie cutter press and remove the center of the toast. Crack egg into the center of the toast. Fry until the egg reaches your desired consistency. I like mine with a nice runny yolk.
  4. Serve immediately.

Disclosure: I was compensated for this post.  My opinions and stories are entirely my own.


  1. I’ve never had an egg better than the ones from our pet chickens. I don’t think I could ever go back to store bought eggs. Luckily, it will be a few years before I have to make that decision. This recipe looks wonderful. I can’t wait to try it.

  2. Emily says:

    It’s 1:40am and I so know what I want for breakfast…

  3. Meg says:

    I never thought to add cheese to the bread. My favorite breakfast meal just got better! Thanks!

  4. Nutmeg Nanny says:

    I love eggs in a basket :) such a fun breakfast for a Sunday morning! This recipe is perfect.

  5. I could eat breakfast all day and eggs in a basket is a favorite around here!

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