This is my 1st attempt of making: HAM EGG TOAST MINI CUPS.
I am making this based on the original recipe and I excluded the following: bacon, cheese, salt and pepper. I replaced bacon with a slice of chicken ham, I totally forgot the cheese (Arghhh!!!) and I skipped the salt and pepper as I'm making this for my kids and want to skip the salt as much as I can. Also, instead of the original recipe which uses actual size muffin tray, I use my mini muffin tray because I only have 2 mini muffin trays, partly because I think it's cute to bake in small size and child bite size hahaha...
Btw, you can also substitute the bread with rice or spaghetti, well, that's my personal opinion, feel free to try and experiment!
PREPARATION TIME: ABOUT HALF AN HOUR
* 5 minutes to cook ham, another 10 minutes to prepare the mixture
* 5 minutes to pre-heat the oven
* 15 minutes for baking process
Ingredients / Tool Required:
* 1-2 eggs (at room temperature)
* Some butter to oil my mini muffin tray
* 1 slice of ham* Cheddar cheese grated (as much as you want)
* 3 slices of wheatgerm bread (may be less or more depends on your muffin case size)
* A spoon to scoop beaten egg into mini muffin tray* A small round container or glass (to cut circles on the bread) - get one around your muffin case size
What to Do?
* Cook ham slice. Remove from heat while it’s still soft, but mostly done. Cut the ham into slices (about 1 cm width and 1 inch in length) I also cut some into small slices in cubes and sprinkle onto each muffin casings.
* Spray a muffin pan with cooking spray. (I just use butter to oil each of the muffin casings)
* Press the rim of a container into each slice of bread to cut circles. 1 slice of bread can make 4 circles (hence I use 3 slices to fit my 12 mini muffin casings) * Place bread circles in the cups of the muffin pan as base. You may need to press them a little to get them to fit. It’s okay if it juts out.
* Curl the ham around each slice of bread, wedging it between the bread and the muffin pan to secure.
* Sprinkle the cheese evenly between all the muffin casings.
* Crack an egg, I also beat it first before using a spoon to scoop it into each cup. * Sprinkle with salt and pepper to taste if you want. I skipped this step as I'm making this for my kids and I try not to use salt.
BAKING PROCESS
* Pre-heat oven at 180℃ (about 5 minutes)
* Bake for 15 minutes, or until the eggs are set to your preference.
THE RESULTS
REACTIONS FROM MY "GUINEA PIGS"
 ME
|
"Need salt and pepper if I'm eating it next time!" and "Argh!!!! I forgot to put in the cheese!!!!!"
|
BEN
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"Mmmm nice!"
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HUBBY
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"What is this?" (followed by weird look... bah, shall not let him try next time...) |
So there you go.... my 1st HAM EGG TOAST MINI CUPS attempt!
I'm so angry with myself for totally forgetting the cheese! Arghhh!!!! Other than that, I'm pretty please with my alternative recipe hahaha... To view my other recipes, feel free to hop over to my Recipe Library page for more info!
Brought to you by: Mama Baker wannabe aka
* I'm submitting this recipe to the Delicious Dish Tuesday recipe linky via Mama Chocolate