Try breakfast for dinner with these comforting egg cups
Go ahead and admit you love eggs and toast for your evening meal.
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Go ahead and admit you love eggs and toast for your evening meal, especially when the toast is designed to soak up every drop of the runny yolks.
Ready in 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
• 4 slices of wholegrain bread
• 2 Tbsp butter, softened
• 4 eggs
• Salt and pepper to taste
1. Heat the oven to 375 F.
2. Trim the crusts off of your bread. Use a rolling pin to flatten them and butter both sides of each piece. Press each thin slice into a muffin tin.
3. Bake in the oven for 10 minutes, or until the bread is golden brown. Remove from oven. You can place the muffin tin on a cookie sheet — it will make getting finished eggs out of the oven easier. Now crack an egg into each nest and sprinkle with salt and pepper.
4. Place it back into the oven for about 20 minutes, you want the yolks and whites to set but not get too hard. Remove from the oven and use a butter knife to pry egg bakes out of the muffin tin. Serve with a side salad.
For more meal ideas, visit sweetpotatochronicles.com
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