Thursday, June 7, 2012

Breakfast egg cups

I have started making divine baked egg cups for weekend breakfasts.

They are easy and a great twist on eggs on toast.

Cut the crusts off a fesh, soft slice of bread.

Line a muffin cup with baking paper and push the bread slice down into the cup.

Crack a fresh egg into the bread cup.  Top with crumbled parmesan, herbs or mustard.

Enjoy with salad or fake bacon, mushrooms and spinach.



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