Oven Baked Eggs in a Brioche Basket
8 slices of bread (1/2" thick slices)
8 large eggs (preferably organic/free range)
½ cup any FLAVOR INFUSED OLIVE OIL* (see notes)
fresh ground BLACK PEPPER* to taste
HIMALAYAN PINK SALT* to taste
Preheat the oven to 350°F and adjust a rack to the middle of the oven. Line a large rimmed baking sheet with parchment paper. Arrange the bread slices on the baking sheet. Using a pastry brush, liberally coat each slice of bread on both sides with the olive oil. Using a cookie cutter, or other round cutter, cut out a hole (approximately 2½" in diameter) in the center of each slice of bread. Crack an egg into each hole. Season the bread and eggs with salt and pepper to taste.
Bake for 10 minutes or until bread is lightly toasted and eggs are set, but the yolk is still a little runny. For well done eggs with a solid yolk, cook for 12 minutes. Serves 8.
* Available at The Vintage Olive *
NOTES: Oil flavor ideas, Chipotle, Lemon, Garlic, Wild Mushroom& Sage, Butter, Basil. Add a drop of Truffle oil for an over-the-top, luxurious taste.