Breakfast Buttercups
Source of Recipe
From "The Complete Small Plates Cookbook" by America's Test Kitchen
Recipe Introduction
"Breakfast buttercups give you eggs, meat, and toast for 10 people in one fell swoop, and you can make them any time of day. The dish is made by rolling bread thin and pressing it into muffin tins or ramekins, lining each muffin cup with ham and cheese, cracking eggs into the centers, and baking until eggs are just set and the toast cups are golden. While most of our recipes call for large eggs, medium eggs are needed here in order to fit in the muffin tins."
List of Ingredients
◦ 10 medium eggs
◦ 10 slices hearty white sandwich bread, crusts removed
◦ 4 tablespoons unsalted butter, melted
◦ 10 thin slices deli Swiss or cheddar cheese (about 5 ounces)
◦ 5 thin slices deli Black Forest ham (about 5 ounces), halved crosswise
Recipe
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.
Meanwhile, roll bread as thin as possible with rolling pin and press into 10 perimeter cups of 12-cup muffin tin, leaving two center cups empty. Brush bread cups with melted butter and bake until golden brown, 5 to 7 minutes.
Top each cheese slice with ham slice. Make cut from center to one side of each stack. Fold each ham and cheese stack into a cone and press into toasted bread cup. Crack one egg into each cup and season with salt and pepper.
Return muffin tin to oven and bake until eggs 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.
Serves 10
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