Description
A delightful recipe for Sourdough Focaccia Egg Cups, perfect for breakfast or brunch, combining the unique flavors of sourdough and eggs.
Ingredients
Scale
- 4 slices of sourdough bread (about 1 inch thick)
- 4 large eggs
- 3 tablespoons olive oil (plus extra for drizzling)
- 2 tablespoons fresh rosemary, chopped
- Sea salt, to taste
- Black pepper, to taste
- 1 cup cherry tomatoes, halved
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly grease a muffin tin with olive oil.
- Flatten each slice of sourdough bread slightly and cut into quarters, pressing them into the muffin tin to form cups.
- Brush the tops of the bread cups with olive oil, season with sea salt and black pepper, add halved cherry tomatoes, and crack an egg into each cup.
- Bake for 15-20 minutes until the egg whites are set and yolks are slightly runny.
- Cool for a few minutes, then remove from the tin and serve with a drizzle of olive oil.
Notes
- For gluten-free, use gluten-free bread.
- For vegan, replace eggs with silken tofu or flaxseed mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 186mg
Keywords: Sourdough, Focaccia, Egg Cups, Breakfast, Brunch