Egg Toast Cups
Prep Time:
20 min.
Cook Time:
18 min.
Total Time:
28 min.
Servings
6
Ingredients
| 6 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 |
How to make
| 1. | Preheat oven to 375°F |
| 2. | Flatten each bread slice with a rolling pin until very thin. Trim crusts off each slice. |
| 3. | Lightly brush both sides of bread slices with melted butter. Cut each bread slice in half diagonally. |
| 4. | 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. |
| 5. | 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. |
| 6. | Crack 1 into each cup, sprinkle eggs evenly with salt & pepper. |
| 7. | Place in the oven and bake for an additional 18 minutes or until the whites are set and yolks are still a little runny. |
| 8. | Remove egg cups from the muffin tins. |
| 9. | Place egg cups on a plate and sprinkle with bacon and chives. |
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