Scrambled Eggs in Toast Cups
Take your morning eggs and toast to the next level.
- Total Time:
- Servings: 4
Source: Everyday Food, December 2003
- 4 slices Pumpernickel Bread
- 2 tablespoons butter (softened)
- 10 large eggs
- 1 teaspoon coarse salt
- 1/4 teaspoon ground pepper
- Fresh herbs for garnish
Preheat oven to 400 degrees. Spread both sides of 4 slices of pumpernickel bread with 2 tablespoons softened butter. Firmly press slices into four 8-ounce custard cups or a jumbo muffin tin. Bake until crisp, 15 to 20 minutes; set aside.
Meanwhile, whisk 10 large eggs in a large bowl with 1 teaspoon coarse salt and 1/4 teaspoon ground pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-low heat; add eggs. Cook, scraping pan occasionally with a heatproof rubber spatula, until eggs are just set, 8 to 10 minutes.
Spoon eggs into toast cups; garnish with chopped fresh herbs.