Baked Eggs And Toast

Ingredients

• 8 eggs
• 8 white bread slices
• 1 teaspoon oil
• 1 tablespoon butter
• 1 teaspoon chopped garlic
• 1 medium onion, chopped
• ¾ cup roughly chopped mixed capsicums
• 10-15 button mushrooms, quartered
• Salt to taste
• Crushed black peppercorns to taste
• A large pinch of red chilli flakes + to sprinkle
• 1 tablespoon chopped fresh parsley
• Melted butter as required
• Grated processed cheese as required
• Grated cheddar cheese as required
• Chopped chives for garnish

Method

1. Preheat oven to 180ºC.
2. Heat oil and butter in a shallow non-stick pan, add garlic and sauté for a few seconds.
3. Add onion, mix and sauté till translucent. Add capsicums and mushrooms, mix and sauté for 2-3 minutes.
4. Add salt, crushed black peppercorns and red chilli flakes and mix well.
5. Add parsley and mix well. Take the pan off the heat and allow to cool slightly.
6. Trim the edges of bread slices. Roll with a rolling pin to flatten them. Cut into triangles.
7. Line 2 bread pieces in each cavity of a muffin mould. Brush little melted butter over bread slices.
8. Stuff the prepared mushroom mixture in each cavity. Sprinkle processed cheese and cheddar cheese on top and press lightly.
9. Break 1 egg in each cavity, sprinkle salt, crushed black peppercorns and red chilli flakes on top.
10. Keep the muffin mould in the preheated oven and bake for 5-6 minutes.
11. Take the mould out of the oven, transfer the toasts onto a serving plate, sprinkle chives on top and serve hot.