Skip to main content
Main

Bread Baskets

Bread slices are fried, then baked with eggs inside.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Bread Baskets

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the bread

  1. Cut a slice from the side of a loaf of French bread, leaving the shape intact.

  2. Make a hole in the soft end of the slice to hold one egg.

Fry and bake

  1. Fry the bread slices like crullers.

  2. Place the fried bread on a plate and drop one egg into each cavity.

  3. Bake in a 400°F (200°C) oven until the egg is set or poached.

Serve

  1. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

French bread
Forms the edible cup that holds the egg and crisps when fried.
Eggs
Set in the bread cavity, providing structure and richness to the filling.

The step that matters

Baking until the egg is set or poached. Egg white begins to set around 60°C and the yolk thickens at higher heat. Stopping too early leaves runny white, while overbaking makes the yolk dry and chalky.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes