Breakfast Cups


Prep time: 20 minutes
Cooking time: 30 minutes
Serves: 4

  • 10 eggs
  • ½ cup (125ml) cream
  • pinch salt
  • 8 slices ALBANY Superior White bread
  • knob of butter
  • 8 slices crispy streaky bacon
  • handful cherry tomatoes, fried
  • few basil leaves
  1. Preheat oven to 180°C. Line 4 tall dariole moulds or mugs with baking paper. Beat together the eggs, cream and salt.
  2. Quickly dip 1 slice of ALBANY Superior White bread in the egg mixture, allowing excess to drip back into the bowl and press the slice into a prepared mould, so it fills up half of the mould. Add a second soaked slice of bread into the same cup, filling up the other side. Repeat with the rest. (Keep remaining egg mixture.)
  3. Bake the bread cups for about 25 minutes until light golden and toasted, but still a little moist. Cool slightly in the moulds before gently removing them with a knife.
  4. Heat the butter on medium high and fry the remaining egg mixture, stirring, for about 3 minutes until cooked. Spoon the scrambled eggs, bacon and tomatoes into the cups. Top with basil.