Sitting proper right down to a hearty Irish-inspired breakfast on St. Patrick’s Day doesn’t mean having to stand up on the primary mild. These no-fuss egg cups require merely 5 parts and 20 minutes of bake time, so you can rise and dine in a short time.
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Parts
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1 tablespoon unsalted butter, melted, plus further for pan
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6 slices potato sandwich bread
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1 small shallot, sliced
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1 ½ ounces corned beef, chopped
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⅓ cup youngster spinach
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6 large eggs
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Kosher salt and freshly ground pepper
Directions
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Preheat oven to 375°F. Brush 6 muffin cups (the deeper the upper) with melted butter. With a rolling pin, barely flatten slices of potato bread (trimming off the crusts if desired). Press into prepared cups and brush with further butter.
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Soften 1 tablespoon butter in a small skillet over medium heat. Add shallot and put together dinner, stirring, until softened, 2 to a few minutes. Take away from heat and stir in corned beef and youngster spinach.
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Divide filling evenly amongst cups. Crack 1 large egg into each and season with salt and pepper. Bake until egg whites are practically set, 15 to twenty minutes. Let stand 5 minutes sooner than serving.
Initially appeared: Martha Stewart Residing, March 2022