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Scrambled Eggs in Toast Cups

Take your morning eggs and toast to the next level.

  • Prep:
  • 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


  1. 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.

  2. 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.

  3. Spoon eggs into toast cups; garnish with chopped fresh herbs.

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