This looked a little too complicated and too fancy for an amateur cook like me. Like something you would get at a fine dining restaurant when you go for a weekend brunch. The truth is, it is quite easy.
Yes, I had this for a weekend brunch at Chez Hazrock, a.k.a made it myself in my humble tiny kitchen. And it will cook in the oven while I get the kids showered and ready for our weekend activities.
I used wholemeal bread with the crusts cut off. And with a rolling pin, I rolled it all out, until its flattened completely. Then, with dexterity and total precision (I’m kidding! A clumsy person can do this. And I’m clumsy!), I took a muffin pan and lined each cup with the bread. Brushed the bread with some melted butter and let it toast in the oven for about 5mins.
When it came out, carefully because it was hot, I placed some chicken ham and cheddar cheese into each bread cup. Then, slowly cracked an egg into each one. Seasoned the egg with salt and pepper and back in the oven for at least 15mins, depending on how you like your eggs done. I like it not so runny so I gave it 20mins. The yolk became set but still quite soft. Totally yum!
-hazrock, more than a cup of coffee