Tuesday, 30 October 2007

Herb & Egg Baskets

Serves: 6

12 slices white bread
50g butter
8 eggs
1/4 cup cream
2 tablespoons chopped parsley
2 tablespoons chopped chives
1/4 cup grated tasty cheese
1/4 cup grated Parmesan
5 slices mild salami, chopped
1/2 red capsicum, diced
250g punnet cherry tomatoes, halved

Cut crusts off bread slices and use a rolling pin to flatten each slice. Spread the butter over one side of each slice. With the butter-side facing down, press slices into a 12-hole muffin pan (1/2 cup capacity). Combine eggs, cream, herbs and cheeses in a large jug. Divide salami among bread cases and pour egg mixture over top. Scatter with capsicum and tomato halves. Cook at 190C for 20 to 25 minutes or until set and golden brown. You can also substitute ham for the salami.
recipe & picture from New Idea
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