Eggs in a Basket

Total Time:
45 min
20 min
25 min

12 egg baskets

  • 2 tablespoons butter, melted
  • 24 wonton squares
  • 6 slices shaved prosciutto, chopped
  • 12 large eggs
  • 6 tablespoons grated Parmesan
  • 1 roasted red pepper, cut into thin strips
  • 6 slices Brie cheese
  • 12 fresh tarragon leaves
  • Salt and pepper
  • Special equipment: 12 cup muffin tin, pastry brush

Preheat the oven to 375 degrees F.

Brush the muffin cups with butter and line each with 1 wonton square. Brush the squares with more butter and place the second wonton on top of the first at an angle so that all of the points show. Divide the prosciutto among 6 of the muffin cups. Break 1 egg into each muffin cup. Top the 6 with the prosciutto with the Parmesan and, using 2 slices of red pepper each, form an "X" on top of each egg.

Top the other 6 eggs with the brie and form an "X" on the top of those with the tarragon leaves. Sprinkle all with a little salt and pepper and place in the bottom half of the oven for 15 to 20 minutes, or until the egg white is firm but yolk still liquid. Remove from the oven and let sit 5 minutes before carefully removing the baskets from the tin. Arrange on a decorative platter and serve immediately.

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4.5 23
Love the concept, love the look. Taste wise, I am not a fan of tarragon and this was my first taste of it. Great base recipe though, will tinker with other ingredients to tailor it to my family's tastes. item not reviewed by moderator and published
Quick, easy and oh so delicious. Looks great, too! It's a wonderful method for a variety of incredients! item not reviewed by moderator and published
I have made these several times. Everyone always raves about them. item not reviewed by moderator and published
My son's girlfriend was visiting for a month and I wanted to fix a quick breakfast different from the waffles, pancake and french toast meals they were getting use too. I remembered these Eggs in a Basket recipe from a Breakfast Party episode and looked it up. I however, noticed I had no wantons, pichueto(pardon my spelling) or brie. So I indiviually rolled out some butterbread, fixed the brown sugar bacon (from the same show), sliced thin a green onion, granny smith apple a few sausage links (left over from the day before) and pulled out the shredded parmesian cheese. After rolling out each bread slice and cutting off the crust, I laid each slice over the outside of a six cup muffin pan to shape each slice and latter sprayed the inside of each cup with Criso spray, brushed each slice of flatened bread with butter then shaped into each muffin cup. Baked for about 5 or 10 minutes (watching for the points to brown up a little at 375 degrees, then removed from oven and added slices of sausage to 2 cups, sliced brown sugar bacon and sausage to one of the cups and sliced brown sugar bacon to the remaining 3 cups and topped each with some sliced green onions. I than added 3 egg whites between the 2 sausage cups, and mixed the 1 egg yolk remaining and divided between the remaining 4 cups of meat and onions. Added 1 whole egg to the remaining 4 cups and seasoned each with a little salt, pepper and garlic. Added a slice of the granny smith apple and topped with some parmesian cheese and baked as directed. After removing from oven I topped each with a little dab or butter and cooled. Then cooled and spinkled each with a little parley and served. The only complaint that I got was that I hadn't fixed enough. So thanks for the recipe and your show with all it's ideas. item not reviewed by moderator and published
I made these for an Easter Brunch, and they were very well received. I have a 4 year old and a 2 year old, and we were able to have the egg hunt, and then I quickly put these together, served a great Barefoot Contessa salad while the egg baskets baked, and it was a perfect brunch. Taste and presentation were both fantastic, and timing worked beautifully with lots of other things going on at the same time. My husband already told me to keep that menu for next Easter. item not reviewed by moderator and published
These were so fantastic. The market had no wonton wrappers and since I bought the other ingredients already, I just cut squares of refrigerated pie crust and used- it worked but probably not as well, because they tended to stick to the tins even with Pam. The texture was quite interesting and much healthier than most eggs done in a pan with grease! OH- don't try to warm these up in the microwave. My husband did so and it exploded as he was getting ready to devour it! I am definitely going to make these again and again, esp with the brown sugar bacon. item not reviewed by moderator and published
My husband loves this recipe! I make a dozen at a time and freeze them in two-packs so that he can thaw a pack out in the refrigerator overnight and have a warm (microwaved) breakfast in the morning and I can stay in bed:) I use bacon or ham and any kind of cheese that I have plus mushrooms if they fit! This is a great company brunch dish as well and so pretty! item not reviewed by moderator and published
This was very easy to make and when finished everyone thought it was very special. Great tip about letting it cool for 5 min. before trying to remove. item not reviewed by moderator and published
great new brunch easy and tasty cook eggs less time or they get hard item not reviewed by moderator and published
I made these for my extended family for brunch. They really enjoyed them. If you do not like runnier eggs/yolks, keep them in the oven will not burn the wonton wraps. You can also whisk the egg before placing it in the wonton wrap. It doesnt look as pretty but some people like scrambled eggs. item not reviewed by moderator and published

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Recipe courtesy of Jeff Mauro