Scrambled Eggs in Toast Cups

From Everyday Food Magazine
Serves 2

*2 slices bread
*2 tbsp butter, softened
*3 eggs
*salt and pepper
*fresh herbs, chopped

Preheat oven to 400. Butter both sides of each slice of bread and firmly press into two 8 oz. custard cups or a jumbo muffin tin. Bake until crisp, 15 minutes; set aside. Meanwhile, whisk the eggs with salt and pepper. Scramble the eggs in a nonstick skillet until eggs are just set. Spoon eggs into toast cups; garnish with herbs.