Baked Egg and Toast Cups

Instructions

Preheat the oven to 375°F (190°C).

Trim the crust off of the bread slices and use a rolling pin to flatten each slice into a square about 1/4-inch (6-mm) thick. (Save the trimmings to make a bread pudding or strata.)

Generously brush both sides of each slice of bread with the melted butter and then press 1 slice into each cup of a standard muffin tin, forming bread "bowls." Divvy the cheese among the cups, then carefully break and slide 1 egg into each cup. Season with salt and pepper.

Bake the egg cups until the whites are set, the yolks are cooked to your liking, and the toast points are golden brown, 17 to 19 minutes. Remove the pan from the oven and run the tip of a butter knife around the edge of each cup to loosen it from the pan.

Let the toast cups cool for a few minutes, then carefully remove them from the pan (2 forks make this easier). Garnish with chopped fresh chives and serve.

Breakfast