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