Egg Bakes

Egg Bakes

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….

Egg Bakes

Ingredients

  • 4 slices of wholegrain bread
  • 2 Tbsp butter, softened
  • 4 eggs
  • salt and pepper to taste

Method

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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12 Comments

  1. Deana
    December 22, 16:02 Reply

    They look so pretty and yummy – great idea, well executed!

  2. Anna
    December 22, 22:34 Reply

    This would be perfect for Christmas breakfast. I am always awake early every 25th, most of the time, without any sleep at all but very energetic and ecstatic to prepare breakfast. We would love to devour this treat on Christmas Day! Thanks for sharing!

  3. Amanda
    December 25, 09:07 Reply

    Just made these for Christmas breakfast and they turned out great! I’m already thinking of variations!! Thanks!!

    • Ceri Marsh
      December 26, 10:04 Reply

      Hi Amanda! So glad it worked out for you! Yes, they’d be great with other things added – like parmesan cheese or chopped tomato. Let us know what you try! Hope you had a great day!

  4. Leanna
    December 26, 13:39 Reply

    Made these this morning– so yummy!

  5. Kristin
    December 29, 19:18 Reply

    I wonder if it would work the same with scrambled eggs too. What do you think?

    • Ceri Marsh
      January 02, 20:08 Reply

      Hi Kristin,
      I think it would work but you wouldn’t need to have the eggs in the oven very long the second time as they’d already be cooked when you scrambled them. But maybe if you just scrambled them lightly, not cooking them too much in the pan and then put them in the cups and in the oven to firm up?? Let me know if you try it! And thanks for reading!

  6. Marion Menheneott
    January 01, 13:00 Reply

    Hi
    Loved the egg bakes.Would it be possible to condense recipes so less pages need to be printed ?
    Happy new year.

    • Ceri Marsh
      January 02, 20:06 Reply

      Hi Marion,
      It’s something we’ve looked into and would love to include in the future. Next time we’re doing a design tweak it’s on the list! Thanks for the suggestion!!
      And thanks for reading!

  7. Pinterest Day 5 and 6
    January 21, 18:38 Reply

    […] though! So I started my day with a yummy egg in toast cup… You can find the recipe here at Sweet Potato Chronicles. I added some sauteed mushrooms on one and sharp cheddar on another…Chops had mushroom and […]

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