Fresh Eggs Daily blogger Lisa Steele has a new cookbook out called, of course, “The Fresh Eggs Daily Cookbook” (Harper Horizon, $27.99). It’s filled with 100+ recipes for everything from breakfast fare to dinner, desserts and even cocktails.
This particular entry, a crunchy toast, eggs and Gouda cheese number you bake in a muffin pan, is a one-hand wonder, she says, leaving “the other hand to type or scroll through your social media feed.”
Feel free to play with the ingredients. Steele likes Gouda or cheddar, but nearly any cheese will work. And if you’re craving a dash of porky flavor, add crumbled cooked sausage or bacon to the cups before sprinkling in the cheese.
Toasty Baked Egg Cups
Makes 12
INGREDIENTS
12 slices sandwich bread
6 tablespoons butter, melted
3/4 cup shredded Gouda cheese
12 eggs
Kosher salt
Freshly ground black pepper
Chopped chives for garnish
DIRECTIONS
Heat the oven to 375 degrees.
Trim the crusts off the bread slices and use a rolling pin to flatten each slice into a square. Generously brush both sides of each slice with the melted butter, then press 1 slice into each cup of a standard muffin tin, forming bread “bowls.”
Divide the cheese among the cups, then carefully break and slide 1 egg into each cup. Season with salt and pepper.
Bake the egg cups for about 17 minutes until the whites are set, the yolks are cooked to your liking, and the toast points are golden brown. 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 (two forks make this easier). Garnish with chopped chives and serve.
— Recipe excerpted with permission from “The Fresh Eggs Daily Cookbook” by Lisa Steele, published by Harper Horizon 2022, $27.99 Hardcover
