Eggs in Buttercups

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

12 slices fresh bread
Butter
8 eggs
2 tsp. salt
1 tsp. pepper
1/4 cup heavy cream
Fried bits of bacon (optional)

INSTRUCTIONS

Trim crusts form bread, saving crust for later use. Press slices into muffin pan cups, brushing with butter. Bake in 400°F oven for 20 minutes.

Beat eggs until fluffy; add salt, pepper, cream, and bacon. Pour in greased skillet or double boiler. Cook over low heat until set, lifting occasionally with spatula to let uncooked portion run underneath. Spoon onto toast cups. Serve immediately. Garnish with additional bacon.

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Tagged: bakedeggs, breakfast, maincourses add tags

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