Ham and egg toast cups recipe
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. It's super easy to make and is sure to impress, you can even get the kids involved!
See method- Serves 4
- 15 mins to prepare and 15 mins to cook
- 323 calories / serving
Ingredients
- butter, for greasing
- 8 pieces white bread, thinly sliced
- 8 slices Parma ham
- 8 small eggs
- chives, finely chopped
Each serving contains
- Energy
- 1360kJ 323.0kcal
- Fat
- 15g
- Saturates
- 4g
- Salt
- 2.8g
- Sugars
- 1g
of the Reference intake
Carbohydrate 24.7gProtein 24.4gFibre 1.2g
Method
- 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 mins, 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 mins, 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.
- See more Mother's Day recipes
*If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
