Baked Egg Toasty Cups

Baked Egg Toasty Cups 150 Author: Canadian Living Credits: Baked Egg Toasty Cups 150

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

Ingredients

  • 4 slices whole wheat bread
  • 1 tbsp (15 ml) butter softened
  • 4 egg
  • pinch each salt and pepper

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
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Baked Egg Toasty Cups