Baked Eggs in Toast Cups

This is a great concept. So easy, affordable and fast! The only problem I still have is that I don't REALLY like eggs. They look so delicious and creamy, smooth. As a child I really only ate scrambled ages or omelettes. I wanted to like the fried sunny side up eggs my parents made and would eat them once in a while but had a hard time stomaching them. In college I tried to enjoy egg salad one Easter season. Since them I can eat poached eggs (with something like toast) and eggs benedict (variation on poached). I still can't stand hard boiled. So I decided baked eggs deserved a shot as well.

Baked Eggs in Toast Cups

4 eggs
4 pieces sliced bread (crusts removed)
salt
pepper
1 tsp butter
1 tsp pesto
1 tsp olive oil

1. Preheat oven to 375 degrees.
   
2. Using a rolling pin, flatten each piece of bread.
3. Grease 4 tins of a muffin tin and fill the rest with a few centimeters of water.
4. Press each piece of bread into the muffin tins.
   
5. Break one egg into each bread cup.
6. Sprinkle each egg with salt and pepper and top with 1/4 tsp of butter.
7. Bake eggs until reach desired done-ness, 8-10 minutes.
8. Mix pesto and olive oil and drizzle over finished eggs.