Little Bread and Egg Baskets

What do you do when you have leftover bread? When the bread is two or three days old, I tend to not use them. I put them in a blender, make crumbs out of them and throw them into the freezer. But that’s mostly with store bought bread. This time I did make a white bread loaf myself and I had a few slices left. Wondering what to do with them, I was oscillating between a good old bread and butter pudding or something savoury and then I had an epiphany. At the end of the day it’s a combination of wanting to attempt in something new and what you really have as ingredients.

Of course, I drew a little inspiration from Rachel Khoo’s Croque Madame Muffins from her show The Little Paris Kitchen. FYI, if you love French food, you have to watch the show, very chic and modern. Croque Madame is a variant of Croque Monsieur. The latter emerged as a typical French cafe food – a grilled ham and cheese sandwich. While croque madame has an additional fried or poached egg on top; but of course, we women do like our food to be a little more elegant and sophisticated 😉

So Ms Khoo did put her little spin on this dish and made the bread as little muffins. And I decided to put a spin on her dish and present to you these lovely little bread and egg baskets. Perfect for breakfast or even a light lunch or snack. Enjoy!



For the bread baskets

  • 6 slices of white bread, crusts removed
  • 40 g butter, melted
  • 60 g parmesan, melted
  • 6 eggs

For the sauce

  • 3 tbsp white wine vinegar
  • 2 tsp chives
  • 2 tsp dill
  • 50 ml fresh cream
  • 2 tsp Dijon mustard

Notes: It won’t be a sin to use brown bread. Preferably use eggs that are small. If you only have eggs that are rather large, you might have to put away some of that egg white for another day. If you don’t have white wine vinegar, just plain, distilled vinegar should do the trick. You can use dried chives and dill if you don’t have fresh ones.


  • Preheat the oven to 180 C. Grease a 6-hole muffin pan with butter.
  • For the sauce, add the white wine vinegar to a saucepan. Throw in the chives and dill. Simmer them in medium flame, till the vinegar gets reduced to a tablespoon along with the herbs.
  • Whisk in the Dijon mustard into the cream. Once the vinegar is done, get it off the stove and pour in the mustard-cream mixture into the vinegar, in a thin stream, while continuously whisking. That’s you sauce done.
  • Now, if your bread slice is a little thick, pin it down flat and even using a rolling pin. Brush the bread and it’s sides with melted butter. Do the same for all slices. Now, place each slice carefully into the muffin mold such that they on the mold like a cup. Make sure you do this gently because you don’t want to break the bread.
  • Once you are done with placing all 6 slices, it’s time to crack the eggs. Crack an egg into the bread, make sure the yolk falls into it and some of that white too. Don’t add all the white, you don’t want to fill the muffin cup till the brim. Repeat for all the bread slices.


  • Now, spoon in some of that sauce on top of the yolk on each bread basket. To finish off, brush the sides of the bread basket with some more melted butter. Sprinkle the grated parmesan cheese over each basket.
  • I like my eggs well done. So I baked them for 18 minutes. If you like your yolks runny, then 12-15 minutes should do.


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Filed under Breads, Muffins

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