Jammy Eggs in Toast Cups

 

4 slices of bread, crusts removed (white bread or sourdough works best here)

1 T. unsalted butter, olive oil, or avocado oil, for greasing

4 eggs

Salt and pepper

1/2 cup shredded cheese (I use Cheddar or Swiss)

1/4 cup sliced green onions

Avocado slices, fresh sprouts, and sour cream or salsa

 

Preheat the oven to 3 75 °F. With a rolling pin, roll over each slice of bread to flatten it out and make it pliable. Brush or spray each muffin tin with butter or oil. Gently place and press a slice of flattened bread into each muffin bin. Crack an egg into each crust, sprinkle with some salt and pepper, and top with shredded cheese and sliced green onions.  Place the muffin tin in the oven and bake for 12 to 15 minutes or until the eggs are done to your preference. Cooking longer will produce more of a hard-boiled egg texture. Remove the muffin tin from the oven and let the muffins cool for a few minutes. Serve with avocado slices, fresh sprouts, and dollops of sour cream or salsa.