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