These creamy, cheesy egg cups can be made up to a day in advance. Prepare ingredients in ramekins as directed (without baking) and keep in the fridge. About 15 to 20 minutes before you're ready to serve, simply place them in the water bath and pop them in the oven.
1 clove garlic, peeled and sliced in half lengthwise
4 slices whole-grain bread (about 4 oz total)
Arrange a rack in center of oven and preheat to 350°F. Fill a 9-inch square baking pan halfway with very hot water. Butter 4 6-oz ramekins with 1 tsp butter each. Set aside.
In a large skillet on medium-high, heat remaining 2 tsp butter until foamy. Add mushrooms and cook, stirring frequently, until golden brown, about 4 minutes. Divide mushrooms evenly among ramekins. Top with asparagus and half-and-half, dividing evenly. Crack 1 egg into each ramekin and top with cheese. Season with salt and pepper.
Set ramekins into prepared pan and carefully transfer to oven. Bake until whites are set and yolks are still slightly runny, 15 to 18 minutes. Meanwhile, rub cut side of garlic over 1 side of each bread slice and toast until golden. Cut into triangles and serve with egg cups.
This breakfast take on a Greek favorite skips the heavy pastry and gives you a good dose of greens, along with heaps of feta and creamy ricotta for a satisfying start to the day. Make it ahead of time and simply warm it through in the toaster oven in the morning.