During lockdown I’ve think I’ve spent more time in the kitchen than I’ve ever done! My 21 year-old is seriously eating us out of house and home.
As a quick and easy snack, I’ve been making these Easy Egg and Toast Cupcakes recently. Their super easy, super filling and you can mix and match your fillings, depending on what’s in your cupboards and fridge. Here’s the recipe.
* 6 (3/4-ounce) slices whole-wheat bread
* 1 tablespoon unsalted butter, melted
* 1 ounce shredded reduced-fat cheddar cheese (about 1/4 cup)
* ¼ cup finely chopped tomato
* 6 large eggs
* ¼ teaspoon salt
* ¼ teaspoon freshly ground black pepper
* 2 bacon slices, cooked and crumbled (I used sliced ham)
* 1 tablespoon chopped fresh chives (optional) (I didn’t include this simply because I didn’t have any!)
Preheat oven to 375°.
Flatten each bread slice with a rolling pin until very thin. Trim crusts off bread. Lightly brush both sides of bread slices with melted butter. Cut each bread slice in half diagonally.
With cut sides facing, place 2 bread halves in each of 6 muffin cups, making sure to cover bottom entirely and allowing bread corners to extend above rims. Bake at 375° for 5 minutes or until bread is slightly firm. Remove pan from oven; sprinkle 2 teaspoons shredded cheese into each cup. Top each cup with 2 teaspoons chopped tomato. Crack 1 egg into each cup; sprinkle eggs evenly with salt and pepper. Bake an additional 18 minutes or until whites are set and yolks are still a bit runny or to desired degree of doneness. Remove egg cups from pan; sprinkle evenly with bacon and chives, if desired.
Per Serving: 170 calories; fat 9.4g; saturated fat 3.9g; mono fat 3.4g; poly fat 1.3g; protein 11g; carbohydrates 10g; fiber 2g; cholesterol 197mg; iron 1mg; sodium 348mg; calcium 96mg; sugars 2g; added sugar 1g.
Photography copyright Mark Roberts
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