Maple Toast Egg Cups

• 6 slices Dense White Bread (sourdough Is Best)
• 6 whole Eggs
• 2 Tablespoons Butter
• 2 Tablespoons Maple Or Pancake Syrup
• 1 container Vegetable Shortening

1. Preheat the oven to 400 degrees. Grease a six-section muffin pan with some vegetable shortening in each cup.
2. Cut the crusts off of the bread and then flatten the slices with your rolling pin.
3. Melt the butter and syrup together, either in a small saucepan on the stovetop, stirring over medium low heat, or in the microwave (this will take less than a minute, monitor it closely to avoid a sticky catastrophe!)
4. Use a pastry or basting brush to paint one side of each slice of bread with the butter and syrup mixture. Press a slice, painted side up, into each muffin cup of your pan. Break an egg into each cup. Salt to taste.
5. Carefully place it in the oven and cook for 20 minutes, which will result in a medium-cooked yolk. If you want more of a soft-boiled egg texture, check at 15 minutes, or cook up to 25 minutes for a hard-boiled texture. We like ours somewhere in between soft-boiled and medium.
6. Use two forks to pop the egg cups out of the pan and onto a plate or a very shallow bowl.

bread, eggs, butter, maple, vegetable shortening

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/maple-toast-egg-cups/ (may not work)