Fancy Eggs and Toast Cups



5 min


4 servings

* PLUS Cooking time: 20 minutes
Fancy Eggs and Toast Cups

Photo: Maya Visnyei

This is one of the simplest, most impressive breakfasts ever. It’s a recipe kids can surely put together (with a little help from an adult) to make Mom’s breakfast extra special on a certain Sunday in May (hint, hint).


  • 2 tsp butter
  • 4 slices soft sandwich bread , crusts removed
  • 4 tsp herbed Boursin , or soft goat cheese
  • 4 large eggs
  • salt , to taste
  • black pepper , to taste
  • 4 sliced smoked salmon
  • 1 tsp lemon juice
  • 1 cup baby salad greens


  • Preheat oven to 375F. Use butter to grease 4 wells of a muffin tin. Place trimmed bread slices into each prepared well.
  • Flatten the bread to hold the shape of the muffin cup (otherwise the egg won’t fit). Crumble 1 tsp of herbed Boursin or soft goat cheese
    into the bottom of each bread cup. Crack an egg into each cup and sprinkle with tiny pinches of salt and pepper.
  • Bake for 18 min or until egg white is set (it should be opaque and only slightly jiggly when you shake the pan). Remove from oven and use a butter knife to remove toast cups from muffin tin. Place on serving plates. Top each with a folded piece of smoked salmon. Sprinkle lemon juice over baby salad greens and use to garnish each cup.

Nutrition (per serving)

  • Calories
  • 213,
  • Protein
  • 11 g,
  • Carbohydrates
  • 17 g,
  • Fat
  • 11 g,
  • Fibre
  • 1 g,
  • Sodium
  • 381 mg.


Not a fan of smoked salmon? No problem. Top egg cups with slices of salty prosciutto or a little shaved ham for a tasty switch.

Originally published in the Today’s Parent May 2014 issue.