Egg Toast Cups

Name: Egg Toast Cups
Yield: 6

Prep time

20 minutes

Cook time

18 minutes

Total time

38 minutes

Serves

6 people

Ingredients

6 Slices Stone Milled
6 Large eggs
1 tbsp. Butter
1/4 cup. of Shredded Cheddar Cheese
1/4 cup. of Finely chopped tomato
1/4 tsp. of Salt
1/4 tsp. of Ground Pepper
2 slices of Cooked Bacon
1 tbsp. of Chopped Fresh Chives

Instructions

Preheat oven to 375°F
Flatten each bread slice with a rolling pin until very thin. Trim crusts off each slice.
Lightly brush both sides of bread slices with melted butter. Cut each bread slice in half diagonally.
With the cut sides facing, place 2 bread halves in each of the 6 muffin cups, ensuring that they cover the bottom entirely and allow the bread corners to extend above the rims.
Bake at 375°F for 5 minutes or until bread is slightly firm. Remove pan from oven; sprinkle 2 tsp. of shredded cheese into each cup. Top each cup with 2 tsp. of chopped tomato.
Crack 1 into each cup, sprinkle eggs evenly with salt & pepper.
Place in the oven and bake for an additional 18 minutes or until the whites are set and yolks are still a little runny.
Remove egg cups from the muffin tins.
Place egg cups on a plate and sprinkle with bacon and chives.

MAKE THIS RECIPE WITH

Stone Milled

See details

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new Farmhouse by Country Harvest™

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Classic homestyle bread made with locally fermented dough, Canadian wheat flour, and no artificial preservatives, flavours or colours. Baked and owned right here in Canada.

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