Egg In A Bread Basket
Alicia Calvo, MPH, RDN, CDCES, CEDRD
This adorable egg in a bread basket breakfast is perfect for a Sunday brunch or for those children that may not like to eat breakfast.
Prep Time: 15min | Cook Time: 23min | Total Time: 58min | Yield: 6
Ingredients:
6 slices whole wheat bread (Dave’s Killer bread)
1 Tbsp. unsalted butter
¼ cup finely chopped tomato
6 large eggs
¼ tsp. salt
¼ tsp. freshly ground black pepper
¼ cup shredded Parmesan cheese
2 slices prosciutto, cooked and crumbled (optional)
1 Tbsp. chipped fresh chives (optional)
Instructions:
Preheat oven to 375 degrees.
Flatten each bread slice with a rolling pin until very thin. Trim crusts off bread. Lightly brush both sides of bread with melted butter. Cut each bread slice in half diagonally.
With cut sides facing, place 2 bread halves in each of 6 greased muffin cups, making sure they cover bottom entirely and allowing bread corners to extend above rims. Bake at 375 degrees for 5 minutes or until bread is slightly firm. Remove pan from oven; add 2 teaspoons chopped tomatoes into each cup. Crack 1 egg into each cup, sprinkle with salt, pepper and Parmesan cheese. Bake an additional 18 minutes or until egg whites are set and yolks slightly runny or as desired. Remove egg cups from pan; sprinkle evenly with prosciutto and chives.
Nutrition Facts:
Serving Size: one egg cup
Calories: 200
Total Fat: 9.5 g
Total Carbohydrate: 22 g
Dietary Fiber: 5 g
Protein: 12 g
Equivalents: 1 Starch, 1 Protein, and 1 Fat