Toast Cups

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Lightly coat four cups of a muffin tin with cooking spray.

Step 3 -Using a round cookie cutter or the rim of a small glass bowl, cut out a large circle from each piece of the bread with a paring knife.

Step 4 -Using your hands or a rolling pin, flatten the bread circles.

Step 5 -Place one flattened bread circle into each prepared muffin tin cup.

Step 6 -In a medium skillet over medium-high heat, add the olive oil.

Step 7 -Add the mushrooms and the bell peppers to the hot oil and cook, while stirring, until softened, about 4 minutes.

Step 8 -Season the vegetable mixture with the salt and the pepper.

Step 9 -Evenly divide the vegetable mixture between the 4 bread cups.

Step 10 -Working 1 egg at a time, crack the egg over a bowl and let about 1/2 of the egg white fall into the bowl.

Step 11 -Pour the yolk and the remaining egg white into 1 of the bread cups.

Step 12 -Repeat with the remaining eggs and the remaining bread cups, reserving the extra egg whites for a separate use or discarding.

Step 13 -Fill each of the empty muffin cups in the tin about a quarter full with the water to prevent the pan from scorching in the oven.

Step 14 -Bake the egg cups until the whites are set and the yolks are still runny, about 10 minutes.

Step 15 -Run a kitchen knife or a small spatula around the edges of each egg cup to help transfer them from the tin.

Step 16 -Serve with the parsley, the chives, and the hot sauce.