Maple Toast Egg Cups

1. 1

   Preheat the oven to 400 degrees. Grease a six-section muffin pan with some vegetable shortening in each cup.

2. 2

   Cut the crusts off of the bread and then flatten the slices with your rolling pin.

3. 3

   Melt the butter and syrup together, either in a small saucepan on the stovetop, stirring over medium low heat, or in the microwave (this will take less than a minute, monitor it closely to avoid a sticky catastrophe!)

4. 4

   Use a pastry or basting brush to paint one side of each slice of bread with the butter and syrup mixture. Press a slice, painted side up, into each muffin cup of your pan. Break an egg into each cup. Salt to taste.

5. 5

   Carefully place it in the oven and cook for 20 minutes, which will result in a medium-cooked yolk. If you want more of a soft-boiled egg texture, check at 15 minutes, or cook up to 25 minutes for a hard-boiled texture. We like ours somewhere in between soft-boiled and medium.

6. 6

   Use two forks to pop the egg cups out of the pan and onto a plate or a very shallow bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.