Breakfast Toast Cups
Start your morning with these crispy, buttery Hovis Soft White toast cups. Easy to make and fully customisable with fillings like smoked salmon or ham and cheese. Perfectly baked eggs in every bite!
Made with Hovis® Soft White Medium Sliced
Preparation time: 5 mins
Cook time: 20 mins
Serves 6 people
Ingredients
- For The Base:
- Hovis Soft White Medium Sliced
- Salted, softened for spreading
- 6 medium-sized free-range eggs
- The Filling Combinations (as seen in the photos)
- Jalapeño & Mature Cheddar
- Sun-dried Tomato & Mozzarella Pearls
- Ham, Onion Chutney & Melted Cheese
Tip
If you're making these for little ones, use a small star or heart-shaped cookie cutter on a spare piece of Hovis bread. Toast it separately for 5 minutes and perch it on top of the cooked egg right before serving for a "crowned" breakfast!Method
Preheat your oven to 180°C (160°C Fan/Gas Mark 4). There is no need to grease the muffin tin, as the butter on the bread will prevent sticking.
Take a slice of soft bread and use a rolling pin to flatten it out until it is thin and pliable. This prevents the bread from springing back and ensures a crispy finish.
Butter one side of the flattened bread. Place the slice butter-side down into a hole of the muffin tin. Gently press the bread into the corners, overlapping the edges to create a "cup" shape.
Layer your chosen ingredients into the bottom of the bread cups. Only fill the cups about halfway. You need to leave enough room for the egg to sit comfortably on top without overflowing.
Carefully crack one egg into each cup, directly over the fillings. Season with a pinch of salt and pepper.
Place the tin in the centre of the oven and bake for approximately 20 minutes. Once the whites are set, remove the tin from the oven. Let them sit for a minute before using a palette knife to lift them out. Finish with fresh garnishes like chopped chives, a dollop of hollandaise sauce, or a drizzle of maple syrup for the raisin bread versions.
