Baked Egg Toast Cup 烤蛋吐司杯

Some mornings just call for something warm, and effortlessly delicious, and this homemade Baked Egg Toast Cup is exactly that. It looks fancy, but it comes together with just a few pantry staples and hardly any prep time. Perfect for busy weekdays, slow weekends, or when you just want to treat yourself to a café-style breakfast at home.

This breakfast is made by pressing the bread into a ramekin or muffin cup, adding your toppings of choice, and baking it until the edges turn golden and crisp. The center stays soft and creamy, with a perfectly cooked egg that brings everything together. I love pairing it with a simple side salad and some fresh fruit, the colours make the whole plate feel extra cheerful.

I like plating it with a small garden salad and fresh fruit, the blueberries and mango cubes add a nice pop of sweetness. And of course, a hot cup of coffee completes the meal.

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  Baked Egg Toast Cup with a cup of Christmas tree latte.
  Photo: Dec 2025

  
  
  
  

Ingredients: 1 serving

1pc Bread

1 Egg (room temperature)

Salt & Pepper

Gochujang Sauce, or use tomato sauce/ pizza sauce for a non-spicy option 

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Method:

1. Press a slice of bread into a lined remekin/ cup to form a little bread bowl, or tear open the bread if using sourdough bread/ baguette. Click here for easy homemade baguettes recipe.

2. Squeeze some Gochujang on the bread and add a pinch of salt. Crack an egg into the bread cup. Season with a pinch of salt and pepper. 

I like runny yolk. Tastes so good with the crunchy toast! 

3. Bake in an air-fryer (without preheating) 180’c 10-12 minutes, depending on how runny you want the yolk. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed.