• 4 Sunbake white
    or brown bread slices
  • 40ml melted butter
  • 4 – 6 eggs, beaten
  • Salt and pepper
  • 2 slices of bacon,
    cooked and chopped
  • Chives to garnish


Preheat oven to 180˚C.

To make muffin cups: Working on a board, remove the bread crusts and flatten each slice slightly with a rolling pin. Cut from one corner of the slice diagonally into the middle of the slice.

Brush butter onto both sides of the bread. Push bread into lightly greased muffin cups so that corners overlap and form points. Bake until golden brown – approximately 8 minutes. These toast cups can be made ahead of time and reheated just before serving.

Make the scrambled eggs by seasoning the beaten egg. Melt a little butter in the pan and over a gentle heat, cook the egg by stirring constantly until cooked to your liking.

Serve immediately in the warm toasted muffin cups, garnishing with bacon and snipped chives.