Breakfast Cups

Breakfast Cups

40 min
8 people


  • 8 slices of Albany Low GI Wholewheat Brown Bread
  • 50 g butter, melted
  • 8 eggs
  • 125 g baby rosa tomatoes
  • 2 spring onions, roughly chopped
  • Salt and freshly ground black pepper, to taste
  • 50 g cheddar cheese, grated
  • To Serve: Fresh chopped mixed herbs


  1. Preheat oven to 180° C.
  2. Remove crusts from bread and cut into rounds with a large cookie cutter. Butter both sides of each bread round and press into muffin holes. 3. Break an egg into each bread cup; carefully arrange a layer of tomatoes and spring onion on top of each egg and season to taste. Sprinkle the cheese over.
  3. Bake in oven for 8 - 10 minutes or until bread is golden brown in colour and eggs are cooked. Remove from oven and allow to rest for 2 minutes.
  4. Carefully remove cups from the muffin tin and sprinkle the herbs over.
  5. Divide between 4 plates and serve immediately.

Products Used

Albany Ultima Multigrain Brown Bread
Albany Ultima Multigrain Brown Bread
Multigrain Brown Bread
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