Breakfast Cups with Eggs, Spinach and Sundried Tomatoes
Here is our recipe for easy-to-make breakfast cups! Made with our Bon Matin™ La mie de l’artisan™ oatmeal bread, they are simply delicious.
Preparation
20 min
Total
45 min
12
Servings
MADE WITH
Bon Matin® La mie de l’artisan™ Oatmeal Bread
Ingredients
- 12 slices of Bon Matin™ La mie de l’artisan™ Oatmeal Bread
- 3 tbsp olive oil
- 2 tbsp dry Italian herbs
- 1 tbsp butter
- 2 French shallots, chopped
- 4 cups baby spinach
- 1/4 cup sundried tomatoes, chopped
- 1/2 cup grated cheddar cheese
- 12 basil leaves
- 12 eggs
- Salt and pepper
Preparation
- Preheat oven to 375°F.
- Line each muffin cup with parchment paper cut into small squares.
- Flatten the bread slices with a rolling pin.
- Brush each bread slice with a little olive oil and sprinkle with Italian herbs.
- Press the bread slices into the muffin pans to form cups.
- Grill in the oven for 5 minutes and set aside.
- In a pan over medium-low heat, cook the shallots with the butter until softened.
- Add the spinach and cook until wilted.
- Divide the preparation into each cup, add cheese, basil leaf and sundried tomatoes.
- Break an egg in each cup and add salt and pepper.
- Cook in pre-heated oven for 15 minutes until the egg white is firm. The egg yolk should remain runny.
