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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2004
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 212 mg
- Protein 8 g
- Calories 154.0
- Total fat 8 g
- Cholesterol 223 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
%RDI
- Iron 10.0
- Folate 13.0
- Calcium 4.0
- Vitamin A 12.0
