These breakfast treats are not literal cups of sunshine, but they brighten your morning so much that they might as well be! Toast Cups are crispy cups of toast (hence the name) filled with a fluffy egg and tender sautéed mushrooms and peppers; it’s like a handheld omelet! Whether you are in a rush, which Toast Cups has you covered for since they are ready in under half an hour, or just enjoying the first hours of the day, you’ll be raising your cup to toast this dish!
Ingredients
For the toast cups:
- 4 slices whole-wheat bread
- 1 teaspoon olive oil
- 3 ounces cremini mushrooms, thinly sliced
- 3 tablespoons red bell pepper, diced
- 1/8 teaspoon salt
- 1/4 teaspoon ground pepper
- 4 eggs
- water, to taste
Optional, for serving:
- flat-leaf parsley, to taste, chopped
- fresh chives, to taste, chopped
- hot sauce, to taste
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Lightly coat four cups of a muffin tin with cooking spray.
Step 3 –Using a round cookie cutter or the rim of a small glass bowl, cut out a large circle from each piece of the bread with a paring knife.
Step 4 –Using your hands or a rolling pin, flatten the bread circles.
Step 5 –Place one flattened bread circle into each prepared muffin tin cup.
Step 6 –In a medium skillet over medium-high heat, add the olive oil.
Step 7 –Add the mushrooms and the bell peppers to the hot oil and cook, while stirring, until softened, about 4 minutes.
Step 8 –Season the vegetable mixture with the salt and the pepper.
Step 9 –Evenly divide the vegetable mixture between the 4 bread cups.
Step 10 –Working 1 egg at a time, crack the egg over a bowl and let about 1/2 of the egg white fall into the bowl.
Step 11 –Pour the yolk and the remaining egg white into 1 of the bread cups.
Step 12 –Repeat with the remaining eggs and the remaining bread cups, reserving the extra egg whites for a separate use or discarding.
Step 13 –Fill each of the empty muffin cups in the tin about a quarter full with the water to prevent the pan from scorching in the oven.
Step 14 –Bake the egg cups until the whites are set and the yolks are still runny, about 10 minutes.
Step 15 –Run a kitchen knife or a small spatula around the edges of each egg cup to help transfer them from the tin.
Step 16 –Serve with the parsley, the chives, and the hot sauce.
