Baked Eggs in Toast Cups

OPEN KITCHEN with NATHAN SCOTT

Baked Eggs in Toast Cups

Served with a simple tomato salad, this recipe makes the perfect addition to any brunch menu.

Ingredients

            Serves 6

	¼	cup, plus 2 tablespoons extra-virgin olive oil, plus more for greasing
	6	slices whole-wheat bread
		Kosher salt and freshly ground black pepper
	6	large eggs
	2	pounds assorted tomatoes, such as beefsteak, cherry, pear, and grape
	1	bunch (about 4 ounces) watercress or arugula, well washed and dried
	2	tablespoons balsamic vinegar
	1	tablespoon fresh chives, finely chopped, plus more for garnish
		Parmesan cheese, shaved, for garnish
	1	pound bacon, cooked until crispy and drained of excess grease

Directions

1.    Preheat the oven to 375°F.  Lightly grease a large 6-cup muffin tin with olive oil and set aside.  If desired, remove the crusts from the 6 slices of bread and discard.  Using a rolling pin, flatten the slices of bread.  Then, brush one side of each slice of bread with 1 teaspoon of the olive oil, and season with salt and black pepper.  Gently press the bread, greased-side-down, into the prepared muffin tin, being sure the slices of bread completely line the muffin cups.  Place in the preheated oven and bake until lightly toasted, about 2 minutes.

2.    Remove the muffin tin from the oven.  Crack one egg into each bread cup, being careful not to break the yolk.  Season the egg with salt and black pepper.  Then, return the muffin tin to the oven and continue to bake until the egg white is just set and the yolk is still soft, 12 to 15 minutes.  (If you prefer your eggs to be hard-cooked, continue baking to the desired degree of doneness.) 

3.    While the eggs are baking, trim the tomatoes and cut them into bite-sized pieces.  Combine the tomatoes in a mixing bowl with the watercress or arugula.  In a separate mixing bowl, whisk the remaining ¼ cup olive oil together with the balsamic vinegar and 1 tablespoon of chives.  Season the vinaigrette with salt and black pepper and drizzle over the tomato salad. 

4.    Remove the eggs from the oven and cool slightly before transferring the baked eggs to six serving plates.  Divide the salad evenly between the plates and garnish each serving with the shaved Parmesan cheese, additional chives, and bacon.