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Gallery Scrambled Eggs in Toast Cups Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 4 slices Pumpernickel Bread 2 tablespoons butter (softened) 10 large eggs 1 teaspoon coarse salt 1/4 teaspoon ground pepper Fresh herbs for garnish
Gallery Scrambled Eggs in Toast Cups
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Gallery
Scrambled Eggs in Toast Cups
Scrambled Eggs in Toast Cups
Scrambled Eggs in Toast Cups
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Recipe Summary
prep: 15 mins total: 25 mins
Servings: 4
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- 4 slices Pumpernickel Bread 2 tablespoons butter (softened) 10 large eggs 1 teaspoon coarse salt 1/4 teaspoon ground pepper Fresh herbs for garnish
Directions
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.
Reviews
Add Rating & Review
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All Reviews for Scrambled Eggs in Toast Cups
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Scrambled Eggs in Toast Cups
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
