Sunday, February 19, 2012

Baked Eggs on Toast

baked eggs on toast
  • 4 eggs
  • 4 slices buttered toast
  • 4 teaspoons butter
  • 4 tablespoons water

  • Butter thoroughly 4 cups in a muffin tin, using up to 1 teaspoon of butter or margarine. (If some cups in muffin tin remain, fill half full of water to keep from discoloring.)
  • Drop one egg into each cup.
  • Add 1 tablespoon of water.
  • Place in 350° F. oven and cook till well done, probably about 15 minutes.
  • Slip from cup onto buttered toast-round toasted buns cut in half lengthwise are nice for this - and serve immediately.

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