Breakfast muffins

Ingredients for 6 servings:

• 6 slices of toast
• 6 tsp crème fraîche
• 75 g ham
• 50 g cheese, grated
• 6 eggs, size M
• 1 tbsp butter
• Salt
• Butter for the muffin tin

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

hearty

Grease six holes in a muffin tin with butter to ensure the muffins come out easily after baking. Flatten each slice of bread on both sides with a rolling pin and carefully press one slice each into a hole in the tin. I use a small dessert glass for this, as it fits nicely into the hole. Then spread 1 teaspoon of crème fraîche over each muffin base. Add the diced ham and a little grated cheese and press down firmly. Carefully break an egg over each muffin, sprinkle with a little salt, and sprinkle another little grated cheese over the top. Bake at 160-180°C (top/bottom heat) for 20-30 minutes, until the egg is set. Remove from the tins after baking and enjoy hot or warm. They are also delicious cold.