Eggs in Buttercups

Name: Eggs in Buttercups
Yield: Makes 6 servings
Ingredients: ¼ c. heavy cream; Crisp-fried bacon bits (optional); 2 tsp. salt; 1 tsp. pepper; Melted butter or regular margarine; 8 eggs; 12 slices fresh bread

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Pretty way to dress up scrambled eggs—toast cups look like flowers

Ingredients

12 slices fresh bread
Melted butter or regular margarine
8 eggs

Main course
Vegetarian

Method

Trim crusts from bread, save crusts for crumbs to be used later. Press slices into muffin-pan cups, brush with butter. Bake in hot oven (400°) 20 minutes.
Beat eggs until fluffy; add salt, pepper, cream and bacon.
Pour into greased skillet or double boiler. Cook over low heat until set, lifting occasionally with spatula to let uncooked portion run under