Breakfast cups

By Faeza
14 December 2015


8 slices of Albany 100% Smooth Wholegrain Bread

50 g butter, melted

8 eggs

125 g baby Rosa Tomatoes

2 spring onions, roughly chopped

Salt and freshly ground black pepper, to taste

50 g cheddar cheese, grated

To Serve:

Fresh chopped mixed herbs


Preheat oven to 180° C.

Remove crusts from bread and cut into rounds with a large cookie cutter. Butter both sides of each bread round and press into muffin holes.

Break an egg into each bread cup; carefully arrange a layer of tomatoes and spring onion on top of each egg and season to taste. Sprinkle the cheese over.

Bake in oven for 8 – 10 minutes or until bread is golden brown in colour and eggs are cooked. Remove from oven and allow to rest for 2 minutes.

Carefully remove cups from the muffin tin and sprinkle the herbs over.

Divide between 4 plates and serve immediately.

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