Baked Egg Toasty Cups

Try baked eggs instead of fried eggs.

 Kids will love helping to make these toast cups and will certainly relish the results after baking the eggs right in their creations. Serve with cherry tomatoes.


4 slices whole wheat bread
1 tbsp (15 mL) butter, softened
4 eggs
pinch each salt and pepper


Trim crusts from bread. With rolling pin, roll out each slice to 1/8-inch (3 mm) thickness. Spread with butter; press, buttered side up, into 4 lightly greased custard or muffin cups. Bake in centre of 375°F (190°C) oven or toaster oven until golden, 10 minutes. (Make-ahead: Store in airtight container for up to 3 days. Or wrap individually in plastic wrap and freeze for up to 2 weeks; thaw for 10 minutes before baking.)

Break 1 egg into each cup, being careful not to break yolk; sprinkle with salt and pepper. Bake until yolks are firm and whites are set, 20 to 25 minutes.

Servings: 4

Nutritional Info

approx. per serving

  • cal154
  • pro8 g
  • total fat8 g
  • sat. fat3 g
  • carb12 g
  • fibre2 g
  • chol223 mg
  • sodium212 mg
  • %RDI
  • calcium4%
  • iron10%
  • vit A12%
  • vit C
  • folate13%


You May Like:  Mini Peach Cobbler