Masala Egg Cups
Egg cups have become popular over the last few years. In this Indian-inspired twist, the eggs are seasoned with garam masala. This blend of roasted spices bursts onto the palate. Its composition varies from one region to another; however, it usually includes coriander, nutmeg, cinnamon, cumin, fenugreek to name a few.
Preparation
20 min
Total
45 min
4
Servings
MADE WITH
Bon Matin® No Sugar, No Fat Added 100% Whole Wheat Bread
Ingredients
- 12 slices Bon Matin™ No Fat, No Sugar Added 100% Whole Wheat Bread
- 1 beaten egg
- 8 eggs
- 3 tbsp (45 mL) milk
- 1 tbsp (15 mL) garam masala
- 1 yellow bell pepper, cut into small dice
- 1 onion, finely chopped
- 1 tomato, finely diced
- 1 tbsp (15 mL) butter
- Cilantro microgreens or fresh cilantro
- Hot sauce, your choice
- Salt and pepper to taste
Preparation
- Preheat the oven to 375°F (190°C). Grease a muffin pan (12).
- Flatten bread slices with a rolling pin. Then remove the crusts from each slice of bread.
- Lightly crush each slice of bread in the muffin pan. Then brush the bread slices with the beaten egg.
- Bake in the oven for at least 15 to 20 minutes or until the bread begins to dry.
- Meanwhile, in a large bowl, whisk the eggs. Add remaining ingredients. Season with salt and pepper. Mix well.
- In a large non-stick skillet, melt butter over medium heat. Cook scrambled eggs until desired doneness.
- Divide the egg mixture among the bread cups. Garnish with cilantro microgreens or fresh cilantro and a few drops of hot sauce before serving.
Hubert’s tip: These egg cups can be prepared in advance, simply store them in the freezer in an airtight container and reheat them in the microwave in the morning. Bread crusts are perfect for creating homemade breadcrumbs. My tip- I keep bread scraps (and stale bread!) in the freezer in an airtight container. Then, when the container is completely full, I put it in a food processor to make express breadcrumbs. These breadcrumbs are perfect to complete an au gratin dish.
