Instructions:

Scrambled Egg Cupcakes with Cheddar Cheese Frosting

Baskets
8 slices white bread, crusts removed
2 tablespoons butter or margarine, softened

Eggs
2 tablespoons butter or margarine
7 eggs, beaten
3 tablespoons chopped fresh chives or
    1 1/2 teaspoons dried chives
Salt
8 (2 x 2-inch) squares sharp Cheddar cheese

Preheat oven to 350 degrees F.

To prepare baskets, flatten bread slices with rolling pin. Spread butter on one side of each slice. Press bread, buttered side down, into 8 muffin cups. Bake for 12-15 minutes or until lightly toasted.

Meanwhile, prepare eggs. Melt butter in large skillet. Add beaten eggs and chives and cook over medium low heat until softly scrambled. Season with salt, if desired.

When bread baskets are done, increase oven temperature to 475 degrees F.

Fill baskets with scrambled eggs, top each with a square of Cheddar cheese. Return to oven for about 2 minutes or until cheese is melted.