Scramble Eggs with Fresh Herbs in Individual Toast Cups
INGREDIENTS
Try this recipe any time you need a little morning pick-me-up. Or, serve it to house guests, and they’ll feel like they’re staying at a B&B.
12 slices of whole-wheat bread, crusts removed
Canola oil for brushing
10 large eggs
1⁄4 cup milk
1 Tbsp. fresh chives, thinly sliced
2 Tbsp. parsley, chopped
Salt and freshly ground black pepper, to taste
2 Tbsp. unsalted butter
PREPARATION
Toasted Cups::
Preheat oven to 350º F. Roll each slice of bread with a rolling pin to flatten. Brush each side with oil, and fit each slice into the cup of a muffin tin, pressing down and around sides. Bake for 20 minutes or until golden. Leave toast cups in the muffin tin to keep warm.
quick tip
For a gluten-free version, use your favorite gluten-free bread, or try cored tomatoes in lieu of the toast cups.
Eggs:
Whisk the eggs, milk, chives and parsley in a medium bowl. Season with salt and pepper. Melt butter in a medium skillet over medium heat, and add the egg mixture. Cook, stirring with a wooden spoon, for 4 to 6 minutes, till set but moist. Spoon eggs into toast cups and serve.
