If you needed a new way to eat eggs and toast I have you covered here. The weekend is generally the only time I have to think up creative breakfast ideas seeing as I commute an hour to and from work during the week. This one isn’t quite revolutionary, but it is one that I only recently discovered and is slowly becoming a weekend morning breakfast staple. It’s pretty much as simple as cooking regular eggs and toast but is just slightly more interesting.
So what do I indulge in during my 15 minutes I usually leave myself to get ready before storming off to work? The easiest breakfast there is of course – cereal. Despite my attempts to wean myself off of this bad habit I continually give myself less and less time in the morning and always fall right back into it.
We actually do not even have a toaster in our apartment, so if I felt like toast in the morning I would have to do it in the oven which is extra inconvenient. Because of this, however, this egg and toast recipe makes a ton of sense in our house. We’d have to toast our bread in the oven anyway so might as well throw the eggs in there too.
Egg and Toast Cups
2 pieces of whole grain bread
Salt and Pepper
1 teaspoon minced green herbs (I used rosemary and parsley)
1. Preheat the oven to 375F and generously butter two muffin wells.
2. Trim the crust off the bread to fit into the muffin wells. Place a piece of bread in each and hold down for a minute to mold the bread.
3. Crack egg gently into bread, being careful not to break the yolk.* Sprinkle a little salt and pepper on top and bake until egg reaches desired consistency (around 14-18 minutes for set whites and runny yolks. Optional: in the last few minutes of baking, sprinkle a bit of Parmesan over eggs.
4. To serve, let the eggs rest for a few minutes in the tray and then remove by running a knife around the edges of the well. Sprinkle mixed herbs over top and serve immediately.
*I found my eggs were a little big so I removed a bit of the egg white before placing in bread.