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Ham and egg toast cups recipe

Ham and egg toast cups recipe

10 ratings

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
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

    1360kj
    323kcal     16%

  • Fat

    15g 22%

  • Saturates

    4g 22%

  • Sugars

    1g 1%

  • Salt

    2.8g 47%

of the reference intake
Carbohydrate 24.7g Protein 24.4g Fibre 1.2g

Method

  1. 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.
  2. 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.
  3. 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

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

*If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

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