Bread cups and scrambled eggs
Posted on 06-17-10 · Bread & breakfast, Cooking with leftovers, I love eggs! Tags: breakfast club
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Few days’ old bread and scrap meat became this fabulous brunch. We spent the long weekend in Tagaytay, had to bring home a whole loaf of multi-grain bread that we were unable to consume and I was thinking what to do with it yesterday. Fortunately for me, in the house where we stayed, there was a book called Gourmet Weekends and I found a recipe that turned bread slices into toasted cups and filled with scrambled eggs — something like the chicken and cheese on toasted bread cups in the archive except that this one has eggs and the bread cups are baked before the filling goes in.
There really is no rule as to what you can add to the eggs. Anything goes, really. Crumbled bacon, diced ham, cold chicken, mushrooms… anything. Just remember to beat the eggs with milk so that the mixture is light and fluffy.
Serves four to five.
Ingredients:
8 to 10 slices of bread (white, whole wheat, multi-grain)
1/4 c. of butter, melted and cooled
For the egg filling:
1 onion, roughly chopped
1/2 c. of chopped mushrooms
1 c. of meat (chicken, ham, cooked bacon, turkey, roast pork or beef… whatever you have!)
salt and pepper, to taste
chopped fresh herbs (parsley, tarragon, thyme, rosemary… again, whatever you’ve got)
4 eggs
1/2 c. of milk
cheese, sliced or grated
Preheat the oven to 425F.
With a cookie cuter, cut out the centers of the bread. Keep the edges for making bread crumbs or pudding.
Flatten each cut piece of bread with a rolling pin.
Take the cooled melted butter and brush both sides of the bread.
Push each bread into a hole in a muffin pan, pleating along the edges for a snug fit.
Bake in a 425F oven for 10 to 12 minutes or until the tops are lightly browned.
Cool for a few minutes then remove from the pan. They have been buttered so they should come out easily (a non-stick muffin pan helps).
Assemble your ingredients for the filling.
Reheat the remaining butter. Saute the onion until translucent. Add the meat, mushrooms and herbs. Season with salt and pepper. Cook until everything is heated through.
Beat the eggs with the milk and pour into the pan.
Add the cheese.
Cook, stirring, just until set. The mixture should be soft and slightly wet.
Spoon into the toasted bread cups and serve.
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Nice, parang umiba ang style ng photography ah!
Tinamad lang magpalit ng lens hehehe
What a nifty way to shape the bread. I have to this next time for breakfast.
This is great, Connie! And mukhang another yummy meal in itself– mukhang very filling kasi eh.
Btw, yung sabi mong “tinamad lang magpalit ng lens hehehe”–first, gusto kong mag-react, kasi alam ko di ka tamad at all…then, your photography looks cool pa nga eh. Great recipe na, great pictures pa.
Thanks hehehe Ang dumi kasi nung camera, I had to ask Speedy to bring it Canon for cleaning, so the past few days, I refrained from changing lenses to minimize the dust going into the interior.
this is great! i’ve been looking for an easy to make appetizer for a book launching and i found this! thanks connie!
Wow!I love the new format.
Excellent recipe and superb photography.
Look at those mushrooms…kagutom.
Thanks
Thank you! I do try to make it easier for readers to navigate and dig through the archive but technical implementation ain’t always easy. I made a mess yesterday for a couple of hours.
Ate Connie, what type of cheese did you use
I don’t remember anymore. You can use just about any kind.
hi miss connie, you can use giotto rocket blower. use it before attaching new lenses.. it helps lessen the dust getting inside the interior.
really nice shots you have there, is it a micro lens? what specific type of lens u used..
thanks again for this new Recipe.. more power to your blogsite ^_^
Lensbaby Composer. Thanks for the blower tip.