Growing up, I ate eggs-n’-toast all the time. It was one of the first “fancy things” I learned, as a preteen, to cook for myself. Here I’ve created an eggless version of the classic breakfast.

Eggless Egg in a Basket

I found out that eggs-n-toast is known by many names:

  • Eggs in a nest
  • Frog in the hole
  • Toad in the hole
  • Makoko canapa
  • Hobo
  • Egg in a frame
  • One-eyed Jack
  • Cartwheels
  • Bird’s Nest
  • Eggs in a basket
  • Egg-in-the-hole-in-the-bread
  • Eggy in a bready
  • Hole in one
  • Bull’s eye
  • Schulz egg
  • Eggs n’ toast
  • Rocky mountain eggs
  • Camel’s eyes
  • One-eyed-egyptians
  • Egg in a hat
  • Oeuf en cage
  • Polish Egg
  • Birmingham egg
  • Not-hole Eggs
  • Egg holes
  • Twin sun toast
  • Hocus pocus egg
  • Birdie in a Basket
  • Bull’s eye
  • Breakfast
  • Silly eyes
  • Bull’s eye egg
  • Mountain toast
  • Egg in a pocket
  • Egyptian Eggs
  • Frog-in-the-pond
  • Nest eggs
  • Campfire eggs
  • Birds in a basket
  • Hole in the head
  • One-eyed Susie
  • Sunshine eggs
  • Hobo eggs
  • Elephant tracks
  • Gas house eggs
  • One eyes
  • Gold mine egg
  • Egg in a hole

Anyway, here’s what you’ll need to make 5 Eggs in a Basket.

  • 1 cup extra firm tofu
  • 10 – 15 Tbs unsweetened nondairy milk
  • 1 cup Kabocha squash, steamed
  • 5 pieces of bread (I used Ezekiel bread)
  • Salt + Pepper
  • Vegetable Oil


  1. Steam up some kabocha squash.
  2. Blend 1 cup of kabocha squash with 5 tbs of the nondairy milk. If the kabocha squash is still too thick, add more nondairy milk, 1 tbs at a time, until it is creamy. Make sure not to overdo it, you don’t want it to be runny.
  3. Put the kabocha squash in a saucepan over very low heat to keep it warm.
  4. Blend 1 cup of extra firm tofu with 5 tbs of nondairy milk. The tofu should be thin enough for you to spread but thick enough to be flipped when cooked. If you feel like the mixture is too thick, add more nondairy milk, 1 tbs at a time. If you feel it is too thin, add a bit more tofu. You will know if the consistency is right after cooking your first Egg in a Basket.
  5. Using the top of a wine glass (or something of similar size), cut holes in the center of the bread.
  6. Heat 1 tbs of oil in a nonstick pan. Keep the heat to medium-low.
  7. Place a piece of bread in the pan and immediately fill the hole with the tofu mixture. You want the tofu to cook about half way through so you will need to keep the bread cooking in the pan for a 1-2 minutes. If you notice the bread is starting to burn, turn down the heat a bit.
  8. While your Egg in a Basket is cooking, sprinkle it with salt and pepper.
  9. When it looks like the tofu has cooked enough to be flipped over, do so. Cook until the toast has browned.
  10. Flip your Egg in a Basket onto a plate. Using a spoon, scoop out a bit of the tofu from the center of the circle. Pour the squash mix in the center. If you have a Flavor Injector, you may try injecting the squash into the tofu like Meet The Shannons did with their vegan fried egg.
  11. Heat 1 Tbs of oil in your pan again and repeat.

MG_0146FWToday is the last day of VeganMofo and I still haven’t given out Liebster awards. So, here they are, in no particular order.

  • Lacey Walker’s Mon Petit Chou. Lacy and I went to college together and she is part of my vegan community. Her photos, words, and recipes are beautiful.
  • Lynn’s Scissors & Spice for having wonderfully creative recipes.
  • Ashlae’s OhLadycakes for having pumpkin themed recipes all month and beautiful photos.
  • Jes from Eating Appalachia lives in southwest Virginia, where I grew up. I love reading about the vegan options in the area.
  • Kristina’s Spabettie simply for the watermelon strips. Pure genius.

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