Baked Egg Toasty Cups
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 ketchup or cherry tomatoes.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 154 |
| pro | 8 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 12 g |
| fibre | 2 g |
| chol | 223 mg |
| sodium | 212 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 10% |
| vit A | 12% |
| folate | 13% |
-
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.
Source
Canadian Living Magazine: April 2004
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