Breakfast Buttercups

From Cook's Country | February/March 2011

Why this recipe works:

For the sake of convenience, we opted to bake our Breakfast Buttercups in muffin tins instead of individual ramekins. Pretoasting the bread in the oven before adding the egg, cheese, and meat, and switching from large to medium eggs, prevented the eggs from turning the bread cups into soggy… read more

For the sake of convenience, we opted to bake our Breakfast Buttercups in muffin tins instead of individual ramekins. Pretoasting the bread in the oven before adding the egg, cheese, and meat, and switching from large to medium eggs, prevented the eggs from turning the bread cups into soggy mush.

To ensure the whites cooked through without overcooking the yolks, we warmed the eggs in their shells with hot tap water. Just to be safe, we removed the buttercups from the oven a few minutes before they were done and tented them with foil to let the eggs finish cooking by residual heat.

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Makes 10 buttercups

Note that while 99 percent of our recipes call for large eggs, medium eggs are called for here.

Ingredients

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