This recipe for baked eggs and toast cups is an easy, scrumptious breakfast deal with or a clean canvas for experimentation. As written, the recipe labored superbly and was very fast to assemble. I like that it’s really easy to scale up or right down to both serve a crowd or feed my small household a handy handheld breakfast to eat on the way in which to highschool/ work (as a result of to be sincere, that’s often how we eat our breakfast).
For feeding a crowd, I might in all probability put together a wide range of cups, utilizing completely different cheeses, including bacon or solar dried tomatoes to a few of the cups, and so on. One other approach I might like to experiment with this recipe is by including garlic and seasoning to the butter that every slice is brushed with, so that every cup is sort of a yummy crouton.
As a brunch recipe, the egg cups would pair completely with salads or a topping of recent tomatoes, onions, and peppers. I served them with Craig Relyea’s scrumptious Apple, Fennel, and Orange Salad, and it was a beautiful mixture. That is simply the type of simple, versatile, tasty recipe I’m all the time looking out for.
