Who said toast should be flat? Buttering the bread on both sides and moulding into a muffin tin creates little cases, half toasted, half deliciously fried, that can contain anything. Here they make for a cracking ‘breakfast on the go’.
TAKES 35 minutes
Preheat the oven to 160°C fan/315°F/gas 4. Remove the crusts from each slice of bread and brush both sides with melted butter. Use the bread to line 6 holes of a muffin tin, pressing it down into the tin well. Bake for 8 –10 minutes until the bread has crisped up a little, then remove from the oven.
Divide the smoked salmon between the toast cups, making sure it covers the base and comes at least halfway up the sides of the toast. Spoon 1 tsp of the cream into each cup then crack in an egg. (If your eggs are on the large side you may need to discard some of the white before putting the egg in the toast cup, but don’t worry if it spills over the edge a little.) Using a sharp knife, slice the asparagus into thin ribbons and divide between the cups, tucking them in around the eggs. Drizzle over the remaining melted butter and bake for 15 –20 minutes, depending how runny you like your eggs.
Remove from the oven and leave to cool for a few moments, then use a knife to ease the cups from the tin. Give the breakfast cups a good grind of pepper before serving.