Eggs in a Basket

Date: July 31, 2025

This rustic, savory dish combines a crusty sourdough baguette with garlicky olive oil, fresh parsley, and perfectly baked eggs. It’s a show-stopping breakfast or brunch centerpiece that’s surprisingly simple to prepare—ideal for impressing guests without spending all morning in the kitchen.

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• 6 large eggs

• 3 cloves garlic, minced

• 2 tbsp parsley, minced

• Pinch salt

• Pinch pepper

• 2 tbsp olive oil

• 1 sourdough baguette, approximately 24″ long

1. Preheat oven to 400°F (200°C).

2. In a small saucepan over medium heat, combine garlic, parsley, salt, pepper, and olive oil. Sauté until garlic is just browned. Remove from heat and set aside.

3. Place the baguette on a sheet of foil and roll up the sides to hold it in place. Using a serrated knife, cut six evenly spaced holes along the top of the baguette, deep and wide enough to hold one egg each, being careful not to cut through the bottom. Press down inside each hole to make room for the egg and olive oil mixture.

4. Spoon some of the olive oil mixture into each hole, then crack one egg into each.

5. Cover the baguette loosely with a large piece of foil, creating a tent. Bake for 5 minutes covered, then uncover and continue baking until the egg whites are set but the yolks remain soft and runny, about 15 minutes.

6. Remove from oven, discard foil, and cool slightly. Sprinkle with extra salt and pepper to taste. Slice between the eggs and serve immediately.