A deliciously hearty breakfast option.

  • Serves: 12 people
  • Prep time: 20 minutes
  • Cooking time: 20 minutes
    • Irish

    Toasted Breakfast Bread Cups

    Recipe Information

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    12 Slices White Bread

    60g Salted Butter

    200g Italian Style Chopped Pancetta

    3 Tomatoes

    12 Medium Eggs

    A little Sunflower Oil


    Pre-heat the oven to 200oC/400oF/Gas Mark 6.

    Cut 12 circles out of the sliced bread using the cutter.

    With a rolling pin, roll out the circles to flatten them.

    Melt the butter and using a pastry brush, butter one side of each of the bread discs.

    Press them, butter side down into the holes in the tray, to make a bread case.

    Cut the tomatoes into quarters, remove the seeds and discard.

    Chop each quarter of tomato into four.

    Sauté the chopped pancetta in some oil until just going crisp, add the chopped tomato and cook another couple of minutes.

    Divide this mixture between the cases.

    Carefully crack an egg into each case.

    Bake in the oven for 9-10 minutes, until the egg is just set.

    Remove from the tin with a round edged knife and serve.