Breakfast Egg Cups
A fun alternative to eggs on toast that combines bread and eggs into a crispy cup. You can add your favourites like ham and cheese for a perfect breakfast.
Equipment
- 1 Muffin pan
Ingredients
- 2 slices bread
- 2 medium or small eggs
- 2 slices ham
- 30 g shredded cheese
- oil to grease the pan
Instructions
- Lightly grease your muffin tray and preheat your oven to 180C
- Press a slice of bread into each muffin hole. Don't worry if it falls apart or has holes. Tear the crusts and use these to fill any gaps.
- Bake for 10 minutes so that the bread dries and firms up.
- Remove from the oven and put a slice of ham inside the bread cup.
- Crack and egg and put it on top of the ham in the cup. See note for larger eggs.
- Sprinkle cheese on the top and return it to the over for about 12 minutes. Keep it in a few minutes longer if you prefer a firmer yolk.
Notes
Egg sizes. If you've only got large eggs (like I did for my photos!) that's fine. Instead of cracking the egg directly into the cup and having it overflow, crack the egg into a cup or bowl first. Then, using a spoon, scoop out the yolk and place it in the cup.
You can then top up the cup with as much egg white as will fit. Beating the egg white a little will make it easier to spoon out.
Zero waste. Don't throw out any leftover egg white, instead grease an extra muffin hole and pour the remaining egg white in with some cheese - voila, baked omelette!