A weekend favourite! Super easy and super nutritious. Get kids involved and be creative with your toppings! Pair egg cups with a fresh fruit salad or a light breakfast green salad.

RECIPE

Serves: 4-6

Ingredients

• 6 slices of multigrain bread

• 2 tbsp unsalted butter or margarine, melted

• ½ cup shredded cheddar cheese (or other preferred cheese)

• ½ cup diced tomato

• 6 medium eggs

• Salt and freshly ground pepper

• Optional Toppings: fresh salsa, guacamole, baby arugula, parsley

Directions

1. Preheat oven to 375°

2. Flatten each bread slice with a rolling pin until very thin. Trim crusts off bread (optional). Lightly brush both sides of bread with melted butter. Cut each slice in half diagonally.

3. Place two bread halves in 1 muffin cup, with cut-sides-facing and bread corners sticking up above rims. Ensure the bottom of the muffin cup is completely covered. Repeat with remaining bread slices.

4. Bake bread at 375° for 5 minutes

5. Remove from oven. Divide shredded cheese and diced tomato into each cup. Crack 1 egg into each cup. Sprinkle eggs evenly with salt and pepper.

6. Bake an additional 16-18 minutes, or until desired doneness of egg yolk is achieved.

7. Remove pan from oven and let cool for 5 minutes.

8. Gently twist eggy cups out of each muffin tin. Top with additional desired toppings. Enjoy!

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