Scrambled Egg Cupcakes with Cheddar Frosting
A tasty brunch idea (and a great way to eat eggs with your hands). Serves four.
8 slices cheap white bread, crusts removed
7 eggs, beaten
8 squares sharp Cheddar cheese, about 2"
Preheat oven to 350 degrees. Make bread ‘baskets’: Flatten bread slices with a rolling pin and spread a little butter on one side of each. Press bread, buttered side down into muffin tins. Bake 12 minutes or until lightly toasted.
While baskets are baking, soft-scramble eggs in melted butter in skillet (add chopped fresh herbs if you like). Season with salt and pepper. Remove bread from oven and Increase oven heat to 475 degrees.
Fill bread baskets with scrambled eggs and top each with a square of cheese. Return to hot oven and bake 2 minutes more, or until cheese melts. Serves 4. Good with ham and some lovely berries.