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Рецепт Toasty Bread Cups Filled with Creamy Scrambled Eggs
by Kristi Rimkus

Toasty Bread Cups Filled with Creamy Scrambled Eggs

Breakfast for dinner? These toasty egg cups filled with creamy scrambled eggs from Sunset Magazine are perfect.

Just a few simple changes, like swapping out a few of the eggs with egg whites, really lightens up the dish.

Рейтинг: 4/5
Avg. 4/5 2 голоса
Подготовка: США American
Приготовление: Порций: 2 servings

Ингредиенты

  • 1 kale leaf, chopped
  • 2 tsp butter
  • 1/4 cup onion, minced
  • 2 large eggs
  • 2 large egg whites
  • 1 tsp thyme, minced
  • 2 tbs Parmesan cheese, shredded
  • 2 slices whole wheat bread
  • 1/2 tbs butter
  • salt and pepper to taste

Инструкции

  1. Preheat oven to 400. Cut crusts off bread, brush with 1 tbs melted butter, and bake 10 minutes until bread is lightly browned.
  2. Whip eggs together.
  3. Heat non-stick skillet with remaining butter and saute onion for 4 minutes until soft. Add kale and cook another minute.
  4. Add eggs and thyme and scramble, stirring to cook eggs until set.
  5. Add Parmesan and stir to melt. Salt and pepper to taste.
  6. Fill bread cups with eggs, and top with tomato.