Cups of bread
10 min
12 min
An easy and fast starter
Porzioni: 4
Autore: Stefania Oliveri
  • 12 slice of bread I used gluten free
  • 2 eggs
  • 100 ml cream
  • 200 g mushrooms
  • 3 or 4 slices of smoked salmon
  • salt and pepper
  • fresh time
  • extravergin olive oil spray
  1. Cut bread into rounds or just cut crusts off.
  2. Use a rolling pin to flatten the bread.
  3. Lightly spray 6 muffin tin holes with oil spray, then press the bread into the muffin tin.
  4. Whisk together the egg, cream and a pinch of salt and pepper.
  5. Divide mixture between the 12 toast cups.
  6. Pour 2½ tbsp of egg mixture into each cup, then immediately place in the oven.
  7. Bake for 12 to 15 minutes until the top is lightly golden and the filling is set.
  8. Remove from oven and rest for 5 minutes before serving.
  9. Garnish with fresh time. Serve warm.