Creamy, cheesy egg cups from our friends at Clean Eating can be made up to a day in advance. Prepare ingredients in ramekins (without baking), and keep in the fridge. About 15–20 minutes before you’re ready to serve, simply place them in a water bath and pop them in the oven.
Baked Egg Cups with Garlic Toast
Ingredients
- 2 tablespoons unsalted butter
- 1 cup (70 grams) sliced button mushrooms
- 1/2 cup (70 grams) trimmed and chopped asparagus
- 2 tablespoons half and half
- 4 large (50 grams each) eggs
- 2 tablespoons grated Romano cheese
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1 clove garlic, peeled and sliced in half lengthwise
- 4 slices (about 1 ounce each) whole-grain bread
Directions
Arrange a rack in center of oven and preheat to 350°F (177°C). Fill a 9-inch square baking pan halfway with very hot water. Butter 4 (6-ounce) ramekins with 1 teaspoon butter each. Set aside.
In a large skillet on medium high, heat remaining 2 teaspoons butter until foamy. Add mushrooms and cook, stirring frequently, until golden brown, about 4 minutes. Divide mushrooms evenly among ramekins. Top with asparagus and half and half, dividing evenly. Crack 1 egg into each ramekin and top with cheese. Season with salt and pepper.
Set ramekins into prepared pan and carefully transfer to oven. Bake until whites are set and yolks are still slightly runny, 15 to 18 minutes. Meanwhile, rub cut side of garlic over 1 side of each bread slice, and toast until golden. Cut into triangles and serve with egg cups.
Nutrition Information
Serves: 4 | Serving Size: 1 egg cup + 1 piece of toast
Per serving: Calories: 228; Total Fat: 14g; Saturated Fat: 6g; Monounsaturated Fat: 4g; Cholesterol: 203mg; Sodium: 523mg; Carbohydrate: 15g; Dietary Fiber: 3g; Sugar: 2g; Protein: 11g
Nutrition Bonus: Potassium: 256mg; Iron: 10%; Vitamin A: 16%; Vitamin C: 4%; Calcium: 12%
