A delightful twist on a classic breakfast, these savory egg and herb toast cups are perfect for a quick yet satisfying meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking for the toast cups.
Brush both sides of each bread slice with melted butter.
Ensure the bread is evenly coated for a golden finish.
Press each bread slice into a greased muffin tin to form a cup shape.
Press firmly to ensure the bread holds its shape during baking.
Bake the bread cups in the preheated oven until golden and crispy, about 10 minutes.
Keep an eye on the bread to prevent over-browning.
In a mixing bowl, beat the cream cheese until smooth.
Softened cream cheese mixes more easily.
Gradually whisk in the milk until well combined.
Add the milk slowly to avoid lumps.
Add the eggs, chives, salt, and pepper to the bowl and whisk until foamy.
Whisking thoroughly ensures a fluffy texture.
Melt the butter in a frying pan over medium heat.
Ensure the butter is sizzling before adding the egg mixture.
Pour the egg mixture into the pan and cook, stirring gently, until thickened and creamy.
Stir continuously to prevent sticking.
Spoon the scrambled eggs into the toast cups and serve immediately.
Serve while warm for the best flavor and texture.
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