Scrambled Eggs In Toast Cups Recipe

Ingredients

4 slices Pumpernickel Bread

2 tablespoons butter (softened)

10 large eggs

1 teaspoon coarse salt

1/4 teaspoon ground pepper

Fresh herbs for garnish

Preparation

Preheat oven to 400 degrees. Spread both sides of 4 slices of pumpernickel bread with 2 tablespoons softened butter. Firmly press slices into four 8-ounce custard cups or a jumbo muffin tin. Bake until crisp, 15 to 20 minutes; set aside.

Meanwhile, whisk 10 large eggs in a large bowl with 1 teaspoon coarse salt and 1/4 teaspoon ground pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-low heat; add eggs. Cook, scraping pan occasionally with a heatproof rubber spatula, until eggs are just set, 8 to 10 minutes.

Spoon eggs into toast cups; garnish with chopped fresh herbs.