Breakfast Buttercups

By DreiFromBK

For the sake of convenience, we opted to bake our Breakfast Buttercups in muffin tins instead of individual ramekins. Pretoasting the bread in the oven before adding the egg, cheese, and meat, and switching from large to medium eggs, prevented the eggs from turning the bread cups into soggy mush.

To ensure the whites cooked through without overcooking the yolks, we warmed the eggs in their shells with hot tap water. Just to be safe, we removed the buttercups from the oven a few minutes before they were done and tented them with foil to let the eggs finish cooking by residual heat.

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

Details

Servings 10
Adapted from cookscountry.com

Preparation

Step 1

1. Roll the bread thin before pressing it into the muffin cups; this makes it easy to shape the bread without tearing it.

2. Pinch in the opposite long sides of the bread and press each slice into a muffin cup. Brush with butter and bake until light brown.

3. Cut a slit from the center to one side of each ham and cheese stack.

4. Fold each ham and cheese stack into a cone and place each cone in a toasted cup. Now you’re ready to drop in an egg.