Collard Green Toast Cups


These toast cups are beautiful for a breakfast or brunch party. They’re made in a standard-size muffin pan. For a grab-n-go breakfast, prepare the collard greens a day in advance by boiling or steaming them.

½ bunch (5 leaves) collard greens, stems removed, cut into 1-inch pieces

1 tablespoon vegetable or canola oil

2 cloves garlic, finely chopped

1 cup white mushrooms, sliced

½ red bell pepper

12 pieces sandwich bread (soft bread works best)

12 small- to medium-sized eggs

 Salt and pepper to taste


Preheat oven to 375°F.

  1. Heat oil in a large skillet to medium-high heat. Add garlic and stir constantly until garlic turns golden brown.
  2. Add collard greens and ¼ to ½ cup water and cover at medium heat to steam until slightly wilted.
  3. Add mushrooms and bell peppers to the skillet, a pinch of salt and pepper, and stir until the mushrooms have turned a shade darker and the vegetables have softened and been combined. Turn off heat and set the vegetables aside.
  4. To prepare toast cups, cut circles out of each bread slice with a round cookie cutter or by hand with a knife, removing crust. Flatten each bread circle with your hand or a rolling pin. Press each circle into the muffin molds so they form a cup shape.
  5. Place a tablespoon or so of vegetables inside the bread cups. Only fill cups 2/3 of the way to leave room for the eggs.
  6. Carefully crack an egg on top of each of the vegetable-filled bread cups, taking care not to break their yolks. Sprinkle with salt and pepper.
  7. Place the muffin pan on the middle oven rack and bake 25 minutes or until the egg whites have turned opaque white. (Bake longer for a less runny yolk.)
  8. Remove each toast cup from the muffin pan while they’re warm. Serve immediately.
Serving Size:
Makes 12 servings.
Seattle Tilth
Kate Bandzmer, Community Kitchens Northwest intern.