French Toast Egg Cups

A sudden craving for French toast paired with a leftover baguette led to a new approach to eggs cups this morning. 


In each cup of a muffin tin, crack one egg and add a splash of almond milk (vanilla works great for a French toast flavor, or unsweetened for a savory option). 

Next take a slice of a French or sourdough baguette (previously buttered is a bonus) and submerge one in each muffin cup. Flip it over with a fork to get the bread nice and soaked.

Bake at 350 degrees until cooked through.

They’re tasty with maple syrup for a sweet French toast inspired breakfast…


Or savory with ketchup. Cheese would be good too!

My Week in Food

Oh, what a decadent week it was. Farewells and celebrations call for the most memorable meals. I call the first three entries, Ode to Mountain View (lunch hour).

Namesake enchiladas at Fiesta Del Mar, Shoreline in Mountain View

Enchiladas Fiesta Del Mar @ Fiesta Del Mar

Penne Francesca at Pizzeria Venti, Mountain View

Penne Francesca @ Pizzeria Venti

Vic’s Special at Country Deli, Mountain View

Vics Special @ Country Deli

Mushroom Bisque in Demi Tasse at Town, San Carlos

Mushroom Bisque Demi @ Town

And last but never least, French toast at home 🙂

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