These tasty and easy egg baskets are full of flavour and do not need cutlery to eat. The bread forms a toasted basket in which the ham, egg and topping sit. The olives, capsicum, tomato and melted cheese are delicious with the egg. They are great served as breakfast, brunch or lunch.
Preparation Time 10 minutes
Cooking Time 12 - 15 minutes
Ingredients 6 slices bread (gluten free if required)
6 slices ham (use spinach for a vegetarian option)
1/2 cup chopped red or yellow capsicum
12 chopped kalamata olives
1/2 cup chopped tomatoes
1/2 tbsp oregano
1/2 tbsp basil
1 tbsp olive oil for greasing the muffin tray
Cracked pepper and salt
1 cup grated parmesan cheese (lactose free cheese if required)
Preheat the oven to 220 degrees. Grease a 6 slot silicon muffin tray with olive oil.
Put the capsicum, tomato, olives, oregano and basil in a bowl, stir to combine. Season with salt and pepper and set aside.
Gently push one slice of bread into each muffin slot to form a bread basket, folding over if necessary. Take care not to tear the bread.
Gently push the bread into the muffin tray
Place one slice of ham into each bread basket.
Lining the bread with the ham will prevent the bread becoming soggy
Place one egg into each bread basket.
Place the egg in the bread and ham basket
Gently spoon the capsicum, tomato and olive mixture on top of each egg taking care not to break the yolk.
Top with grated cheese and bake for 12 - 15 minutes until the bread turns golden brown.
Serve immediately or store in the refrigerator for 2 days.
Eat cold or reheat in a microwave for 2 minutes or in an oven at 180 degrees for 10-15 minutes until warm.
Add a spinach layer and replace the ham for a vegetarian option.