Fancy Eggs and Toast Cups
30
- Prep Time5 mins
- Total Time25 mins
- Makes4 servings
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).
Ingredients
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
Instructions
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 11g, Carbohydrates 17g, Fat 11g, Fibre 1g, Sodium 381mg.
Tip
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.
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