This easy basted egg recipe brings gourmet flavor to your breakfast table in minutes.
Have you ever had basted eggs? If not, you’re in for a treat. They look so fancy, but they’re actually quite simple to make. It’s actually one of my go-to breakfasts for the work week. Basted eggs are very similar to sunny-side-up eggs, but there’s one noticeable (and delicious) difference. With the basted method, you cook the top of the egg with your favorite liquid fat, such as butter, oil, or even bacon fat.
Egg yolks have a naturally rich and creamy flavor, but what I like about this recipe is how it turns the creaminess up a few notches—you can thank the butter for that. The butter also helps crisp the edge of the egg whites, a savory contrast to the runny yolk. You can add cracked pepper or a dash of salt, but honestly? This yummy dish stands on its own. But if you’re cooking breakfast for several guests but still want that sunny-side-up flavor, check out my baked eggs recipe.
Are basted eggs healthy?
While there’s a bit of butter in this recipe, I’d still consider this healthy and keto-friendly, especially if you’re using premium ingredients like grass fed butter and free range eggs. I’m not saying that regular eggs are bad, but local free range eggs generally have less cholesterol and richer yolks. You’ll be getting more Vitamin A, D, and E and supporting local farmers, too! And aside from taste, grass-fed butter is rich in beta carotene, vitamin K2, and an assortment of fatty acids like Omega-3.
I understand that many of us are on strict budgets, especially with the unnecessary inflation we’re all seeing at the grocery store. So what I do is buy local farm raised eggs one week, and then another week, I’ll spring for the grass fed butter. It’s okay to eat conventional produce, but if you can, consider alternating with higher-quality local produce as well. It’s good for your health and your farmers.
The case for the egg yolk
It seems like every few years, there’s a debate about the health benefits of the egg, more specifically, the egg yolk. I’m sure many of us have made our fair share of egg white omelets. But the fact remains that egg yolks are a treasure trove of nutrition. Not only are they rich in vitamin K2 and vitamin D (E, if you count local farm raised eggs), but they also have choline and selenium. Choline is super important for regulating memory, mood, heart health, and more. Selenium is a powerful antioxidant that helps your immune system and hormone balance.
That’s not all.
Yolks also contain lutein and zeaxanthin antioxidants, which aid in eye health and may help reduce overall free radical damage. So, the next time you’re debating whether to toss that yolk in the garbage, consider the array of nutrients it offers. It turns out that the “infamous” egg yolk could be a valuable ally in supporting your overall health.
How to make ahead and store?
This is one of those recipes where I recommend you enjoy it right away. Basted eggs don’t reheat well, as the whole point is to eat it fresh when the egg is runny.
Serving Suggestions
Basted eggs pair well with sausage, turkey bacon, or whatever your cured protein of choice may be. I even like sliding these bad boys on burgers. For a more traditional weekend breakfast, serve them with classics like buttermilk waffles or paleo banana pancakes for some extra protein. And I can’t say no to a side of breakfast potatoes. Sometimes, I don’t want the typical breakfast pairings, so I’ll eat my eggs with a delicious muffin or some banana bread.
Ingredients
- 1 tsp. unsalted butter
- 1 large egg
- 1 Tbsp. boiling water
Instructions
- Melt the butter in a non-stick skillet over medium heat until it’s foamy but not brown.
- Gently crack the egg into the skillet, being careful not to break the yolk.
- Let the egg white begin to set, then carefully pour the boiling water around the egg in the skillet.
- Immediately cover the skillet with a lid to trap the steam, which will gently cook the top of the egg.
- Cook until the egg whites are fully set but the yolk is still runny, about 2-3 minutes.
- Using a spatula, carefully remove the egg from the skillet and transfer to a plate. DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment