Cheesy Mushroom Toast Cups

As a young child, toast cups seemed the height of culinary creativity to me. To use a humble slice of buttered bread to create a vessel for delicious fillings was brilliant, I thought, and I have fond memories of making toast cups many different ways. I hadn’t thought about them for years until I recently stumbled upon a stash of recipe cards filled with my childish scrawl and decided to give this lovely little dish a fresh new look. Play around with the seasonings to suit your tastes and choose a variety of mushrooms for maximum flavour – I used cremini, shiitake and oyster mushrooms; portobellos would also be lovely. So would a tomato-eggs-bacon combination, or maybe a spinach-eggs-cheese….the sky’s the limit, really! You could easily make appetizer-sized toast cups with smaller pieces of bread and mini-muffin tins. I like to serve this version with a green salad and a glass of robust red wine for an easy, delicious brunch or quick supper.

Toast cups are light and delicious; they can be filled about a zillion different ways although eggs, cream, mushrooms and cheese are heavenly!

Toast cups are light and delicious; they can be filled about a zillion different ways although eggs, cream, mushrooms and cheese are heavenly!

Ingredients

  • 1 tablespoon (15 mL) butter
  • 6 ounces (225 g) sliced mushrooms
  • 3 cloves garlic, minced
  • 1/2 teaspoon (2.5 mL) salt
  • 1/2 teaspoon (2.5 mL) freshly ground black pepper
  • 1/2 teaspoon (2.5 mL) freshly ground coriander seeds
  • 1/8 teaspoon (.65 mL) cayenne
  • 2 tablespoons (30 mL) butter, softened
  • 6 slices whole wheat bread, crusts removed
  • 3 large eggs, beaten
  • 2 tablespoons (30 mL) heavy cream
  • 2 tablespoons (30 mL) minced chives or green onions
  • 3 tablespoons freshly grated Swiss or Parmesan cheese

Method

  • Preheat oven to 350F.
  • In a large skillet over medium-high heat, melt 1 tablespoon (15 mL) of the butter. Add mushrooms and cook, stirring often, until they are nicely browned (about 5 minutes). Add garlic and cook, stirring constantly, for 1 minute more. Season with salt, pepper, coriander and cayenne and remove to a bowl. Set aside.
  • Butter one side of each bread slice. Press the bread, buttered sides down, into a muffin tin.
Press the buttered bread gently into the muffin tin and try not to poke holes in it as you do so.

Press the buttered bread gently into the muffin tin and try not to poke holes in it as you do so.

  • In a medium bowl, combine beaten eggs, cream and chives. Add the cooled mushroom mixture and stir gently to combine.
  • Divide the egg mixture equally among the toast cups. Sprinkle the tops with the cheese.
Once filled, the toast cups don't take long to bake up, all golden and delicious.

Once filled, the toast cups don’t take long to bake up, all golden and delicious.

  • Bake in preheated oven until egg mixture is set (it should not jiggle when you move the pan) and the tops are golden brown (about 18 – 20 minutes).

Serves 2 – 3.

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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One Response to Cheesy Mushroom Toast Cups

  1. Pingback: Cheesy Mushroom Toast Cups | MOMMA'S RECIPES

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