Eggs in buttercups
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | slices | Bread, fresh |
| Butter | ||
| 8 | Eggs | |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| ¼ | cup | Heavy cream |
| Fried bits of bacon (opt) | ||
Directions
Trim crusts form bread, saving crust for later use. Press slices into muffin pan cups, brushing with butter. Bake in 400 F. oven 20 minutes.
Beat eggs until fluffy; add salt, pepper, cream, and bacon.
Pour in greased skillet or double boiler. Cook over low heat until set, lifting occasionally with spatula to let uncooked portion run underneath.
Spoon onto toast cups. Serve immediately. Garnish with additional bacon.
**JJ** 110495.2357
Submitted By JJ JUDKINS On 11-05-95
Related recipes
- Butter-marshmallow eggs
- Campbelled eggs
- Company eggs
- Cottage eggs
- Creamed eggs
- Dinner eggs
- Egg and butter bread
- Egg in a nest
- Eggs a la cathy
- Eggs a la wedgewood
- Eggs en cocotte
- Eggs for brunch
- Eggs in sauce
- Eggs obstaculos
- Eggs with hats
- English eggs
- Mexican eggs - butter busters ^
- Mock hard cooked eggs - butter busters ^
- Scrumptious eggs
- Vermont eggs dropped in cream