This recipe was quite tasty. I agree with the other reviewers on the issues with the executional elements like sticking to the pan, and the muffin tin being too small. Only use this in a muffin tin if you have the jumbo sized muffin tins. If you have a standard sized tin, then you will have a mess. My egg cup stuck to the pan, and the cup wasn't big enough for the egg, so it ran out - and baked on egg is a pain to clean.
I only made 2 eggs, one I scrambled and added in cream and seasonings. The other egg I cracked right into the muffin tin. Both were tasty but I really enjoyed the cracked egg. I didn't have any tomatoes, so I put spinach and shredded Havarti cheese at the bottom. I would make this again in a larger ramekin where the entire egg can fit. I really liked the toast at the bottom- it was quite tasty, I enjoyed the textures and flavor, and I would definitely make it again.
One/per person was okay but on the light side for breakfast. I followed the recipe except the cooking time. It needed more time in the oven to 'toast' the bread and it needed less time for cooking the egg. I took them out after 12 minutes and the yolks were pretty well cooked. Tasty result but too much work for what it is.
Looks very good, in fact; I'll try it soon. As to the sticking problem, why not use paper liners ?
Also -- since my S.O. is trying to reduce her wheat intake -- how about using tortillas to line the cups ?
As I made these, I found myself grumbling. Too much trouble for eggs. However, upon eating, both I and my spectacularly beautiful food critic agreed that they were absolutely worth it!
Next time, I will do a few things a little differently: 1) I already upped the butter to 2T. That barely covered the bread and it still stuck in places. Next time I'll spray the pan and use 3T of butter. 2) Like the other two reviewers, my bread cups weren't deep enough. Having said that, I did put a whole large egg in each and the egg did not stick to the pan. The bread did. Next time I will roll the bejeebersout of the bread to make it larger. Like Cheryl and daneanp, I throught the eggs were not done at 18 minutes. I turned the oven off and left them in there for three more minutes. In retrospect, I wish I had not. The yolks were not overcooked but were not at all runny after 21 minutes. My critic liked them the way they were but I wanted more ooze.
My border collie lapped his portion right up and gave it five stars as well!
I ran into the same problem as Cheryl in that the eggs spilled over onto the muffin tin and then it make extracting the cup difficult after baking, even though I used nonstick spray. I checked the eggs at 18 minutes and they didn't look done - but they were. I overcooked them by adding another 5 minutes. Looks can be deceiving. But the flavor was excellent. Yes - these are a bit of work (and I had my bacon prepared from yesterday) but I'd make them again.
My family all really liked these. They were fun to make but did take a bit of time, especially since I had to defrost the bacon. I couldn't fit the entire egg in each one so I'd suggest cracking the egg into a small bowl and spooning in what you can. I put the yolk in first and then about half of the white. I used large eggs btw.