Florentine Toast ‘n Egg Cups

Toast 'n Egg Cups

For a simple Mother’s Day brunch or a lazy weekend breakfast, these toast ‘n egg cups are super easy and look so cute!  And you can make a lot of them at once. Just spread butter or olive oil on whole wheat sandwich bread, tuck into muffin cups, add baby spinach leaves, shredded Parmesan cheese and an egg. Top with a little more Parmesan and bake. Serve with marinara if desired, or change it up  with different cheeses, then serve with salsa or a favorite hot sauce. Print This Recipe

Florentine Toast ‘n Egg Cups

Prep time: 10 minutes  Bake time: 25 minutes
Makes:  6  Increase proportionately to desired servings, up to 12 per 12-cup muffin pan.

6            slices square-shaped whole wheat bread
6            teaspoons butter or olive oil
36          leaves baby spinach, stems removed
6            tablespoons shredded Parmesan cheese
6            medium or large size eggs*
Fresh cracked black pepper
Marinara sauce or salsa for serving

1.    Preheat oven to 375°F. Use a non-stick coated 6 or 12-cup muffin pan.

2.    Spread bread with butter, or brush with olive oil. With buttered side against the inside of the muffin cup, press and tuck each slice firmly into cups. Crust edges will extend above cup.

3.    Overlap 6 baby spinach leaves around the bread cup. Add 1/2 tablespoon Parmesan. Crack an egg over the cheese. Sprinkle with another 1/2 tablespoon Parmesan and a generous grind of black pepper.

4.    Bake 20-25 minutes until eggs are just set or desired doneness. Scoop each egg cup from pan with a silicon spatula. Serve warm or room temperature with marinara sauce or salsa if desired.

*If eggs are very large the white may spill over the bread and stick to pan. If using larger eggs, lightly grease the top of the muffin pan between the cups.

Before baking.

Baked in muffin tin.

 

 

 

 

 

Original recipe developed and photographed for PotsandPans.com 

 

 


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