Baked Eggs in Toast Cups

Ingredients

• 6 large eggs
• 6 slices soft white sandwich bread
• 3 tablespoons unsalted butter, melted
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons minced fresh chives
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Before you cook

• Heat the oven to 375 degrees Fahrenheit.
• Trim the crusts from the bread and flatten each slice with a rolling pin until thin and pliable.
• Brush both sides of each slice with the melted butter.
• Grease six cups of a standard muffin tin.

Steps

1. Press one slice of bread into each greased muffin cup, easing it down so it lines the bottom and sides like a shell.
2. Bake the empty bread cups for 6 minutes, until the rims are just beginning to color.
3. Take the pan out and divide the cheddar among the cups.
4. Crack one egg into each cup, keeping the yolk intact.
5. Season the eggs with the salt and pepper.
6. Bake for 13 to 16 minutes, until the whites are fully set and the toast edges are deep golden.
7. Let the pan cool for 3 minutes, then run a knife around each cup and lift them out.
8. Sprinkle the chives over the tops and serve warm.