Easy Baked Eggs for Breakfast

This past week I decided to sample the Garden Bread from Abilicious Bakery for my weekly CSA at NoFo in Raleigh. It has an almost light and spongy texture out of the bag with great mixed flavors from the vegetables. It was wonderful with fresh goat cheese and just as delicious toasted with a bit of butter. So I decided to test it for a super-simple “on-the-go” breakfast. Most people are really busy in the morning and don’t want to cook, but they would love an egg for breakfast.

Hard-boiled eggs are a great option for busy folks but they still require some time (and skill) peeling the eggs. I was looking for an alternative that would hold up for a couple of days in the fridge and could be eaten straight from the fridge, at room temperature, or slightly warmed if you had some extra time. This is a really simple process of baking your eggs inside of a slice of bread. There’s nothing fancy to it. You can cook them less and leave the yolks a little more runny if you prefer to eat them with a fork or just cook them all the way through like I did and take them with you.

This is probably my favorite bread for this recipe at this point in time. The bread holds its color, texture and flavor all the way through the process. I was concerned about possible sticking at first because the bread wouldn’t really mold to the cupcake pan. But I buttered the pan and just fit the pieces in, making sure to cover all of the surface of the cup. The butter helped the bread brown lightly on the outside and kept the egg from sticking to the pan.

  • Butter your cupcake tin before you get started.
  • Cut your bread and fit it into the tin making sure to piece everything so it’s all covered.
  • Break your egg into the bread carefully without breaking the yolk.
  • Bake in pre-heated 350F toaster oven for 12-15 minutes depending on how cooked you like your yolk.

You can eat these immediately with some bacon and chives or hold them for later in the week.



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