These are very popular with the boys and their friends and they make a change from cooking bacon and eggs for breakfast.
Baking for 12-15mins gives a soft yolk. If I’m making these for lunch boxes I cook them for a little longer to ensure the yolk is cooked through.
Makes 8 cups.
8 slices of bread
softened butter for spreading
8 small slices of ham
fresh oregano, chopped
salt and pepper
Preheat the oven to 180 degrees Centigrade.
Take each slice of bread and, using a cookie cutter, cut a large circle using the maximum amount of bread.
Spread one side of the bread lightly with butter.
Push the bread, butter side down into a muffin tin hole. If a hole appears, tear off a bit of the waste bread and push it into the hole to seal it.
Now lay a slice of ham in the hole, pushing it down to make space for the egg.
Crack an egg into the hole, season and top with a little oregano.
Repeat until all 8 cups are made.
Bake for 12-15mins for a runny or soft yolk and 15-20mins for a firm yolk.