shirred eggs

Or, Eggs Wot Bin Baked in Toasted Bread Nests. Eh, I'll go with shirred eggs. 

It seems to me the nest can be changed to a tortilla, either wheat flour or corn, from raw dough that bakes as the egg cooks. That would probably be easier. I imagine commercial refrigerator biscuits rolled out would work too, or ordinary scone-like biscuit dough for that matter, pressed inside muffin tin cups. These eggs are plain and a little bit boring. They could use vegetables and sauce, zing, POW, wham, heat, texture, and that means bigger cups. 

Hot Italian sausage picked up earlier for the mozzarella bufala pizzas.

Sugar peas with ricotta flavored with some unidentified semi-hard cheese remnant along with dried mixed Italian herbs. 

The black bean bread is getting a little old so old it's beginning to petrify. It needs to go away. 

Hint: oil or spray your tins better than I did

Conclusion: kids would love these probably more than I do. 

Shirred eggs with vegetables.

Baked eggs, if you prefer.

NAB, 10th in a series, where old is new again and a refreshed appreciation for slow green vegetable carbohydrates is embraced by a whole new generation for their morning meal, in my mind.

The vegetables, mixed, your favorite, are prepared in advance with olive oil, butter, whatever fat suits you, steamed with wine to finish. Pressed into a ramekin or muffin tin to form a warm little nest along with cubed cheese. Room temperature eggs (warm them in water if they're cold) gently, tenderly, lovingly, plopped into the center of the nest. Covered with warm cream, heated for 12-15 minutes in 350℉ / 177℃ oven.