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
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. Or at least, that’s how I like my eggs.
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!
They look so pretty and yummy – great idea, well executed!
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!
Just made these for Christmas breakfast and they turned out great! I’m already thinking of variations!! Thanks!!
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!
Made these this morning– so yummy!
I wonder if it would work the same with scrambled eggs too. What do you think?
Hi
Loved the egg bakes.Would it be possible to condense recipes so less pages need to be printed ?
Happy new year.
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!
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!
[...] 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 [...]
[...] cute and easy are these Egg Bakes? I bet you have all the ingredients right [...]
This is such a GREAT idea! Trying it this weekend!!!