I’m not making these on Christmas morning. I’m going to make a strata (like the one we posted last year) because I need a breakfast that involves zero prep. But for a brunch that I’m thinking of hosting over the next week or two (read, when I have safely survived Christmas) these are the ticket. It’s two of my favourite foods – eggs and toast – rolled into one. They’re simple to make, in fact, you could make the toast cups the night before, but still look a little impressive, you know? You could top them with a dusting of parmesan, or a dollop of creme fraiche, but they’re also great all on their own. Make a simple salad to serve on the side and you’re done. This is a great brunch to get kids involved in making. Which leaves you time to sip another Mimosa….
- 4 slices of wholegrain bread
- 2 Tbsp butter, softened
- 4 eggs
- salt and pepper to taste
Heat the oven to 375 degrees
Trim the crusts off of your bread.
Use a rolling pin to flatten them as much as you can.
Butter both sides of each piece of bread.
Gently press each thin slice into a muffin tin
Pop in a hot oven for 10 minutes until the bread is golden but not too brown (you're going to bake them again).
Remove from the oven
Place the muffin tin on a cookie sheet - it will make getting your finished eggs out of the oven easier. Now crack an egg into each little nest.
Sprinkle with a bit of salt and pepper.
Place it back into the oven for about 20 minutes.
Keep an eye on it at the end, you want the yolks and whites just to set but not get too hard.
Take them out of the oven. Use a butter knife to gently pry the egg bakes out of the muffin tin. Serve with a side salad or whatever else you like with eggs!
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