|Toast Baskets with White Truffle Scrambled Egg and Fresh Garlic Chives|
Blog checking lines: Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com
To make my toast baskets was actually quite simple - once I figured out what I was going to do. You need some very fresh bread (less fresh bread will tear and you will be unable to mold it), some oil, a brush, a muffin pan and a rolling pin.
I cut the bread into squares and rolled it flat with a rolling pin. Then brushed with some olive oil, then carefully pressed into a muffin tin. Use whichever size muffin tin will work the best based on the size of your slice of bread. I then baked it in the oven at 400F for 12 minutes, or until the edges were golden brown. Let them cool a bit on a rack. The filling was scrambled eggs with a drizzle of white truffle oil and garlic chives as a garnish. Quite tasty. The chives were fresh from our garden - first thing up every spring.
Thanks for the inspiration Renata! See you all for next month's challenge!