RUSTIC HAM, EGG & CHEESE BREAKFAST TOAST POTS
Serves 2
Breakfast couldn’t be any easier than this!
I like to use Oat & Barley Bread for this recipe as it gives a slightly nutty flavour & a crunchy texture, but you can use the bread of your choice
For a special treat you can replace the ham with smoked salmon & the cheddar cheese with gruyere cheese
Ingredients
4 Slices of Bread
4 Slices of Ham – not thick sliced
4 Eggs
Grated Mature Cheddar Cheese
Dried Thyme
Salt & Pepper
Cayenne Pepper or Paprika
Method
- Lightly grease 4 holes of a muffin tin
- Cut the crusts off the bread & roll with out to make the slices thinner
- Place a slice of bread into each hole of the muffin tin pressing round the edges & moulding into the shape of the hole
- Place a slice of ham roughly into the bread mould – the bread & the ham should sit proud of the tin
- Break an egg whole into each bread & ham mould – it will fill it to the top
- Sprinkle a pinch of dried thyme over the egg
- Add a couple of twists of salt & pepper
- Sprinkle a little grated cheese over the top
Place in a pre-heated oven 220° C / 200° Fan / Gas 7 & bake for about 10 minutes. This will produce a runny yolk – the longer you cook it the harder the yolk will be.
Carefully remove the toasts pots from the muffin tin & place on a plate
Sprinkle a little cayenne pepper for a bit of a kick or paprika for a milder taste, over the pots & around the plate.
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