Eggs in Toast Nests

Eggs in Toast Nests are great for breakfast or brunch.  They can be partially made the night before you serve them which is an added bonus.  Better plan on 2 to 3 toast nests per serving because everyone loves these!

Watch my how-to video here:

 

Ingredients:

6 slices of bread

1 stick of butter, melted

6 medium size eggs

1 tablespoon butter

salt and pepper

Note:  To make 12 Eggs in Toast Nests, double the ingredients and us e a 12 cup muffin tin.

Directions:

Step 1 – I usually do Step 1 the night before I plan on serving the Eggs in Toasts Nests.

Trim the crusts off of 6 slices of bread.  Brush both sides with melted butter.

Fit into large muffin cups or custard cups.  Press down slightly with your fingers so the bread will fit in the cup.  Bake at 325 degrees for 15 minutes until lightly toasted.

If doing step 1 the night before, remove the toast cups from the oven, cool slightly, cover with aluminum foil and continue with Step 2 the next morning.

Step 2:

Set oven temperature to 350 degrees.

Break a medium size egg into each toast cup.

Add salt and pepper and dot with butter.  Poke each egg with a fork to break the yolk.  Cover lightly with foil and bake at 350 degrees for 18 minutes or until done.

Loosen cups with a fork and place on a platter .  Serve hot with bacon or sausage links and garnish with fresh parsley.

Here you see the Eggs in Toast Nests served with my Microwaved Bacon.

Enjoy!

To download the printable recipe with how to photos, click here:  Eggs in Toast Nests