Scrambled egg in a 'cup' of buttery toasted bread. Yum.
Start by preheating the oven to 350F. Trim the crusts off of two slices of bread and brush both sides of each with melted butter.
Then press them into small custard cups. Put the custard cups on a cookie sheet and bake in the oven for about 10-15 minutes, till their nice and crispy.
Meanwhile, make up some scrambled eggs on your stove. Whisk two eggs with a couple of tablespoons of milk. Heat a tablespoon of butter in a medium skillet and pour the egg mixture into the skillet.
Cook until the eggs start to set. Then stir 'til their soft and fluffy. Shake in some salt and pepper. Fill your toast cups with the scrambled eggs.
If you wanted, you could sprinkle over some crumbled bacon or fresh parsley (I only had dried, but it works). And you could take the little bread baskets out of the ramekin, they will hold up. But it's less messier to eat the scrambled egg in the cup.