ON THE TABLE: An attractive way to serve eggs
By J.M. HIRSCH, AP Food EditorWednesday, April 30, 2008Get a jump on planning for Mother's Day. This simple, attractive recipe uses toasted bread to create an edible cup for serving eggs. The best part is that it takes just minutes to make and makes almost no mess.
Depending on how evenly your oven heats, you may need to bake these longer than the five minutes called for by the recipe. If you go longer, check on the eggs every minute.
TOAST CUPS WITH EGGS
Start to finish: 10 minutes
Servings: Four
4 slices white bread
3 tablespoons butter, melted
4 eggs
Heat the oven to 350 degrees.
Cut away and discard the bread crusts. Brush both sides of the bread slices with butter. Gently press each slice of bread into one cup of a six-cup muffin pan. If the bread tears, just press it together in the cup.
Crack one egg into the center of each bread cup. Half fill the empty cups with water. This helps ensure even cooking. Bake for five minutes, or until the eggs are set and cooked.
Gently transfer each cup to a serving plate.
(Recipe adapted from Nina Dreyer Hensley, Jim Hensley and Paul Lowe's "Slurp," Andrews McMeel Publishing, 2008.)
