Page 101 - 28_Days_of_Clean_Eating.sanet.cd

Eggs Baked in Toast Cups

Vegetarian

The humble egg is highlighted in a new way in these crunchy toast
cups covered by a sprinkling of melted cheese. Sprouted-grain bread
acts as the perfect holder and complements both a runny or firm egg
yolk to perfection. With additional flavors of sweet tomato and basil,
it’ll be hard to eat just one. These are perfect grab-and-go items.

Ingredient Variations: This breakfast dish is sure to be a favor-
ite, especially with kids, and can be adjusted in many ways for
a diferent taste. Try other chopped vegetables, like onions, and
alternative types of cheese and herbs. The options are endless!

3 tablespoons coconut oil 2 tablespoons chopped
4 slices frozen sprouted-grain fresh basil
bread, thawed ½ teaspoon salt
4 eggs ½ teaspoon freshly ground
½ cup chopped tomato black pepper
½ cup shredded white
Cheddar cheese

1. Preheat the oven to 375°F.
2. Brush 4 cups of a mufn tin with 1 tablespoon of coconut oil.
3. Remove the crusts from the bread. With a rolling pin, press the
bread to ⁄ 4 inch thickness.
1
4. Brush the bread with the remaining 2 tablespoons of coconut oil,
and press the bread into the prepared mufn tin to create a bowl.
5. Carefully crack an egg into each cup. Top each egg evenly with
tomato, cheese, basil, salt, and pepper. Bake for 20 minutes or
until the eggs are set.
6. Use the tip of a knife to loosen the cups from the edges of the
pan. Serve.

Serves 4. Prep time: 10 minutes. Cooking time: 20 minutes. Total time: 30 minutes.

Per serving: Calories: 263 Fat: 16g Saturated Fat: 10.2g Protein: 13.3g
Carbohydrates: 16.5g Fiber: 3.3g

100 28 Days of Clean Eating