Creamy and mellow eggs wrapped in crispy butter bread. Not only super tasty, but also gorgeous looking 🙂

  • 6 tsp butter
  • 6 slices toast bread
  • 6 large eggs

  1. Preheat oven to 375° F / 190° C. Melt the butter and use half of it to brush bottom and sides of 6 metal muffin cups. Flatten bread slices with a rolling pin, cut diagonally. Press 2 halves into each muffin cup, overlapping slightly to form a bread cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
  2. Crack an egg in each cup, season with salt and pepper. Bake for 20 mins, until egg whites are set. Run a knife around cup sides to loosen, take out and serve warm.