Creamy and mellow eggs wrapped in crispy butter bread. Not only super tasty, but also gorgeous looking 🙂
- 6 tsp butter
- 6 slices toast bread
- 6 large eggs
- Preheat oven to 375° F / 190° C. Melt the butter and use half of it to brush bottom and sides of 6 metal muffin cups. Flatten bread slices with a rolling pin, cut diagonally. Press 2 halves into each muffin cup, overlapping slightly to form a bread cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
- Crack an egg in each cup, season with salt and pepper. Bake for 20 mins, until egg whites are set. Run a knife around cup sides to loosen, take out and serve warm.