I love eggs and will use any excuse to try out a new recipe. While I do not limit eggs to breakfast, this is a recipe that I find is particularly popular with kids. The bread slices act as a cup and it holds the egg within. Kids find it a little playful to cut through the bread slice and dip the spoon into the baked egg. Interestingly, adults find it playful too.
Hmmmm. Makes me wonder if I can twist this recipe further. Watch out for more!
|Preparation Time||:||5 minutes|
|Cooking Time||:||20 minutes|
|Sliced Bread||4 slices|
|Chives (or an herb that you prefer. Finely chopped)||For Garnish|
|Freshly Crushed Black Peppercorns||To taste|
|1. Preheat the oven to 190ºC
2. Generously butter four muffin wells in a muffin tray; or 4 individual ramekins
3. Cut the crust off the bread slices and arrange each slice into the muffin well/ramekin. Trim the bread if required. Crack an egg into each sliced bread well. Sprinkle salt and pepper on top and bake for about 12 minutes (for an almost set egg with a runny yolk)
4. Remove the muffin tray/ramekin from the oven and keep aside to rest for 5 minutes. Using a sharp pairing knife, run the knife around the outside of the bread crust gently (to loosen the basket from the mould). Remove and garnish with chopped chives
|· The baking time varies on the desired level of cooked eggs that you prefer. I find 12 minutes to be sufficient enough for me. However, if you prefer a very well cooked egg, it would take about 16-18 minutes.|
|· Hollandaise Sauce.|