Scrambled Eggs Baskets, what could be better? Well lots of things really, a night out with Ewan McGregor, BMW sports car, house in France, trip to the Seychelles. Hmmm yes all a tad better than a scrambled eggs basket, but what the heck, it’s Tuesday morning in Scotland, a scrambled eggs basket is good enough right now.
You will need;
teaspoon of rape seed oil or other plain cooking oil
teaspoon of butter
tablespoon of snipped chives
2 slices of bread
salt and pepper
Wipe a little oil over the underside of two cups in a standard muffin tray (the outside underneath of the tray, not inside)
Cut a circle out of each of the bread slices using a large sized cookie cutter or an upturned mug.
Using a rolling pin really flatten out the circles till they are only about 2-3mm or 1/8th inch thick.
Press them on to the upturned muffin cups on the underside of the muffin tray mould. If you dampen the bread very slightly you will be able to press it against the dome shape to get it to hold its shape.
Put the tray in the oven with the bread facing upwards.
Bake for only 5-8 minutes or until toasty and crisp.
Remove from oven and carefully lift from the tray after a few minutes.
Set them on a plate ready to fill with the scrambled eggs.
Break eggs into a jug and add the butter and seasoning. Whisk till frothy.
Heat the oil in a pan and pour in the eggs whisking as they cook over a gentle heat. Add the snipped chives reserving a few for final decoration.
When eggs are ready simply fill the toasty baskets with them and sprinkle a few chive snippings on top.
A light lunch, great breakfast or perfect brunch, actually tastes good any time of day or night and looks so cute too.