Breakfast Buttercups
(from Bethany’s recipe box)
Makes 10 buttercups
Note that while 99 percent of our recipes call for large eggs, medium eggs are called for here.
Source: Cook's Country February/March 2011
Categories: Eggs and Breakfast
Ingredients
- 10 medium eggs
- 10 slices hearty white sandwich bread, crusts removed
- 4 tablespoons unsalted butter, melted
- 10 thin slices deli Swiss cheese or cheddar cheese (about 5 ounces)
- 5 thin slices deli Black Forest ham (about 5 ounces), halved crosswise
- Salt and pepper
Directions
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Adjust oven rack to upper-middle position and heat oven to 375 degrees. Place eggs in large bowl and cover with hot tap water. Let sit 10 minutes.
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Meanwhile, following photos 1 and 2, roll bread as thin as possible with rolling pin and press into 10 perimeter cups of 12-cup muffin tin, leaving 2 center cups empty. Brush bread cups with melted butter and bake until light golden brown, 5 to 7 minutes.
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Following photos 3 and 4, top each cheese slice with ham slice. Make cut from center to 1 side of each stack. Fold each ham and cheese stack into cone and press into toasted cup. Crack 1 egg into each cup and season with salt and pepper.
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Return muffin tin to oven and bake until egg whites are barely set and still appear slightly moist, 14 to 18 minutes. Transfer pan to wire rack and cover tightly with aluminum foil. Let sit 5 minutes. Serve immediately.