We understand: Deviled eggs aren't everyone's cup of tea. Maybe it's the "devil" connotation on Easter Sunday that gets you. Maybe you just plain don't like the snack. That doesn't mean you still can't put dyed eggs to good use. You have to eat a delicious and hearty breakfast after the hunt, no? Why not take those eggs, scramble them, add some Canadian bacon, and set it all atop a few pieces of multigrain toast? Bam! Easy.
Multigrain Toasts with Scrambled Eggs and Canadian Bacon
- 7 tablespoons unsalted butter
- 6 slices multigrain bread
- 9 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 oz sliced Canadian bacon, chopped
- 6 tablespoons sour cream
- 2 tablespoons chopped fresh chives
Put oven rack in middle position and preheat oven to 450°F.
Melt 6 tablespoons butter, then brush onto both sides of bread. Using a 2 1/2-inch round cookie cutter or rim of a glass, cut out 1 round from center of each bread slice. Arrange bread slices (and cutout rounds) on a large baking sheet and toast in oven, without turning over, until golden, about 8 minutes. Transfer each toast (with round) to a plate.
While bread toasts, lightly whisk together eggs, salt, and pepper in a bowl. Cook bacon in remaining tablespoon butter in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Add eggs and cook, undisturbed, until they begin to set around edge, about 1 minute, then cook, stirring occasionally with a spatula, until just set, about 1 minute more. Divide among toast holes and top with sour cream and chives.