On the weekend, me and Ross really enjoy having, what we like to call, ‘special’ breakfasts as eating the same two weetabix (in skimmed milk with no sugar) all week long can get pretty repetitive. These ‘special’ breakfasts also always call for a posh pot of tea and we sit down together, which is a rarity in the mornings.
I came across a different version of a toast cup in a recipe book recently and was inspired. I think they’re a super clever idea and fun too -it seems a bit more fun than an average full english.
You could serve with whatever you fancy; beans, mushroom and grilled tomato? These can be as versatile as you wish, just add your flavour combination and then pop an egg on top.
Breakfast Toast Cups
6 slices of bread
40 g of melted butter
2 tbsp of double cream
2 rashers of bacon
1 sausage (I used chipolata)
Preheat the oven at 150°c. Prepare your muffin tin by generously greasing each muffin cup with half of your melted butter. Cut the crusts off each slice of bread and then press into each muffin cup. Using a pastry brush, lightly coat the bread with the remaining butter and place in the preheated oven.
Slice the sausage and bacon into small bitesized pieces then place under a grill for 5 minutes or until cooked.
Remove the sausage and bacon from under the grill once cooked and take the toast cups from the oven. Add just less than a teaspoon of double cream to each toast cup, then evenly distribute the bacon and sausages between the toast cups. Split an egg into each toast cup and then season.
Bake in the oven for about 20 minutes until the egg whites are just set and the eggs yolks are either runny or hard, whichever your preference is.
To loosen from the tin run a pallet knife around each toast cup then serve.