Scrambled Eggs on Toast are a very popular and quick supper dish served over here in the UK. I had probably been living under a rock, but . . . . in all honesty, it wasn't something I had ever heard of, or even considered, prior to moving over here! I'd eaten plenty of toast with scrambled eggs, but had never had my scrambled eggs served on TOP of the toast.
When I was working at the Manor, quite often Todd would make me scrambled egg on toast when I got home from work. I would be too tired to want to cook for myself, but totally starving. (No I did not eat at work. They did not feed their employees. That was one of their rules. Rich people eh . . . go figure.) Scrambled eggs on toast never tasted so good as when Todd made them for me. He's a great Scrambled eggs on toast maker, but I reckon he got plenty of practice at it when he was a bachelor!
This recipe today takes Scrambled Eggs on Toast to a whole new level . . . because they are not just ON the toast, but IN the toast!
Well, not in the actual toast per se . . . but piled into buttery crisp toast cups, that are very easy to make. You can be baking the toast cups while you make the eggs.
Making these cups is as easy as cutting the crusts off slices of bread, buttering it on both sides and then pressing the slices down into muffin cups. You then bake them until they are nice and crisped up. Fresher bread works best as it is more maleable, and will press down into the cups with less risk of tearing or breaking.
The Eggs are delicious . . . free range eggs beaten together with cream, strong cheddar, and chives are scrambled in a knob of butter . . . softly scrambled. Seasoned with some salt and pepper and another knob of butter folded in at the end, ensures that they are delicious and moreishly tasty. Pile them into the warm and crisp toast cups, put a bit of salad or sliced tomato on the side, and breakfast, lunch, or even a light supper is served!
*Scrambled Eggs in Toasty Cups*
Serves 4
For the toast cups:
8 large medium thick slices of whole wheat bread
For the eggs:
6 extra large free range eggs6 TBS single cream
60g strong cheddar cheese, grated (1/2 cup)
4 TBS snipped chives
2 large knobs of butter
Salt and pepper to taste
You will also need:
a few TBS chopped chives or flat leaf parsley to garnish
Preheat the oven to 200*C/400*F/ gas mark 6. Trim the crusts off
the bread and trim them to equal sized squares. Press lightly and then
butter them on both sides with the softened butter. Press firmly into 8
medium muffin cups. Bake in the preheated oven until crisp. This will
take between 15 and 20 minutes. Set aside and keep warm while you
scramble the eggs.
Place two of the toast cups onto each of four heated plates and divide the scrambled eggs between them. Garnish with the additonal chives or parsley. Serve immediately.
These make a lovely presentation for a special breakfast at the weekend. I can't think of anyone who wouldn't be pleased to be handed a tasty plate holding a couple of these! Egg haters maybe 😲 Bon Appetit!
This looks very good. I'm always looking for new breakfast twists. I like your instructions on scrambling eggs. I've been trying new breakfast things with eggs that I can freeze and nuke at the last minute, like egg muffins, but get tired of those and want something fresh now and then. Lovely picture of you. Stay safe over there....I think of you every time there's an attack. And our brothers & sisters have been hurt/killed in almost every one of them. Prayers for you and all who are in harm's way. Regards, Kathie
ReplyDeleteThanks very much Kathie! We are far away from anything that's going on over here at the moment at any rate. It is getting a bit frightening though, especially with the Manchester one, which hit a little bit too close to home. All of this, plus the earthquakes, hurricanes, etc. are definitely a sign of the times! I hope you try the eggs! They're gorgeous! xo
DeleteLove this, Marie...very new to me! Yum!
ReplyDeleteJane
Thanks Jane! I hope you will give them a go and enjoy them! xo
DeleteI made this for a special brunch today. I really liked the presentation and it was so easy to do. I folded in some chopped smoked salmon in the scrambled eggs just to make it a bit more luxurious. The crisp bread cups were the perfect way to serve this and we really enjoyed it. I think we'll have this every time I feel like a breakfast treat.
ReplyDeleteThanks so much Marie! I am so pleased they were enjoyed! I think it is time for me to make some for me! xoxo
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