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Recipe: Sassy Egg in a Basket

Recipe: Sassy Egg in a Basket

Sassy Egg in a Basket

             I love to re-mix mundane breakfast ingredients into visually appealing, fun, and tasty works of art; this recipe was inspired by an Instagram picture- or two. It pairs really well with Olykraut’s Spicy Garlic kraut to make a hearty and comforting breakfast; honestly, it would pair well with any of Olykraut’s ferments-what doesn’t go well with bacon? I hope you enjoy this recipe as much as I did!






Medium sized muffin pan

3 inch round cutter

Rolling pin

Silicone-baking mat

Butter brush




12-Slices of bacon of choice


1-teaspoon salt

1-teaspoon pepper

1- Jar of Olykraut Spicy Garlic


Buttermilk Biscuit 

*Life is hectic- the homemade biscuit can be replaced by a prepackaged biscuit of choice. 


2 ½ cups all-purpose flour

1 Tablespoon baking powder

½ teaspoon baking soda

½ teaspoon of salt

8 Tablespoons of unsalted butter, chilled, and cut into 1/8th inch slices 

1 ¼ cups buttermilk, chilled


Stage one:

Home made buttermilk biscuits.


1.     Pre-heat the oven to 450 degrees. In a bowl whisk flour, baking powder, baking soda, and salt together in a medium sized bowl. 

2.     Add cubes of butter to the flour mixture. With a pastry blender, cut the butter until it is incorporated into the mixture. With your hands quickly pinch and crumble any large chunks of butter that need additional distribution. The butter chunks should be no larger than the size of a pea. 

3.     Put mixture in the freezer for 10-15 minutes.

4.     Melt 2 Tablespoons of butter and set aside.

5.     Clean your counter surface or silicone-baking mat. To prepare the surface dust with flour, use your hand to gently spread the flour across the work surface so it is evenly distributed. 

6.     Measure 1 ¼ cups buttermilk and set near your working station.

7.     Take mixture out of the freezer, with a fork, slowly pour the buttermilk into the mixture and stir briskly until a small ball forms and all the mixture has been incorporated-but try not to over stir.

8.     Transfer dough onto the prepared surface and shape into a cohesive ball.

9.     Use your hands to shape the dough into a square. Dust the dough on both sides and fold the dough into thirds. Repeat once, and then use a rolling pin to flatten the dough to about a 10-inch square, about ½ inch thick. 

10. Pour ¼ cup of flour into a dish and dip a 3-inch round cutter into it, and then cut out 9-10 biscuits from dough.

11. Transfer onto a baking sheet or plate to await the next step.



Second Stage: 


1.     Pre-cook bacon in a pan with a small amount of butter until the bacon is slightly cooked but not crisp. After removing from the pan slightly dab away any excess grease.

2.     Use a paper towel or butter brush to lightly grease the inside of a medium cupcake pan. 

3.     Place two slices of bacon in an X into one of the muffin cups

4.     Take one biscuit and place in the middle of the muffin cup on top of the bacon. With your fingers press into the center to make a dent into the dough to make room for the egg. Take butter brush and dip in pre-melted butter-previously set aside-and lightly brush exposed biscuit surface.

5.     Crack an egg into the space made in the dough. Sprinkle a pinch of salt and pepper on top. 

6.     Place the muffin pan in the middle rack in the oven and bake for 20 minutes. All ovens are slightly different-keep an eye for when the biscuit turns golden brown or when the egg is cooked to the desired amount. 

7.     Remove from the oven and cool for 5 minutes. Use a butter knife to loosen and remove the bacon and biscuit form the edge of the pan. 

8.     Place on a serving plate, scoop 1-3 Tablespoons of Olykraut Spicy Garlic on top or on the side and enjoy!



(Kotomi is a student at the Evergreen State College partnering with OlyKraut for an internship this quarter- keep a look out for more great blog content from Kotomi over the next several weeks!)

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