Ham and Egg Toast Cups

bacon and egg toast cups

Kick off Mother's Day in style with this delicious breakfast in bed dish – crisp toast cups filled with Parma ham and perfectly cooked eggs.

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 4 people

Preparation

Preheat the oven to gas 6, 200°C, fan 180°C. Ask your little helper to grease 8 holes of a muffin tin with butter. 

Push one slice of bread into each greased hole, moulding it to fit with your fingers (kids will love helping with this part!) – all four corners of the bread should be sticking up.

Bake for 5 minutes, or until lightly toasted. Remove and leave to cool a little.

Get the kids to put one slice of ham inside each cup, smoothing it out to make a lining for the toast.

Crack an egg into each one and season well – best if you do this bit. Return to the oven for 10 minutes, or until the whites are cooked but the yolk is still soft*.

Remove from the oven and ask the kids to scatter over the chives.

Serve immediately.

Ingredients

butter, for greasing
8 pieces white bread, thinly sliced
8 slices Parma ham
8 small eggs
chives, finely chopped

Ingredients

butter, for greasing
8 pieces white bread, thinly sliced
8 slices Parma ham
8 small eggs
chives, finely chopped

Preparation

Preheat the oven to gas 6, 200°C, fan 180°C. Ask your little helper to grease 8 holes of a muffin tin with butter. 

Push one slice of bread into each greased hole, moulding it to fit with your fingers (kids will love helping with this part!) – all four corners of the bread should be sticking up.

Bake for 5 minutes, or until lightly toasted. Remove and leave to cool a little.

Get the kids to put one slice of ham inside each cup, smoothing it out to make a lining for the toast.

Crack an egg into each one and season well – best if you do this bit. Return to the oven for 10 minutes, or until the whites are cooked but the yolk is still soft*.

Remove from the oven and ask the kids to scatter over the chives.

Serve immediately.