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.
- Heat oil in a large skillet to medium-high heat. Add garlic and stir constantly until garlic turns golden brown.
- Add collard greens and ¼ to ½ cup water and cover at medium heat to steam until slightly wilted.
- 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.
- 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.
- 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.
- 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.
- 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.)
- Remove each toast cup from the muffin pan while they’re warm. Serve immediately.