Catherine says: "These are easy to whip up on the morning, and they look stunning in the little cups!"
Ingredients
- 160g plain flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs, beaten
- 120ml milk
- 60g melted butter
- 4 tablespoon parmesan, grated
- 3 sundried tomato halves, finely chopped
- 3 tablespoons basil pesto
- 2 teaspoons chopped thyme
- melted butter, for brushing
- parmesan shavings, for decorating
Method
Catherine says: "These are easy to whip up on the morning, and they look stunning in the little cups!"
- Pre-heat the oven to 200°C/Fan 180°C/Gas 6. Brush 4 breakfast cups with melted butter. Sift the flour, baking powder and salt into a medium bowl.
- Stir in the eggs, milk and butter and mix well.
- Fold in the parmesan, sundried tomatoes, pesto and thyme. Add a little extra water if the mix is too stiff.
- Spoon the mixture into the cups, place on a baking tray and bake for 14 to 15 minutes until well risen and golden or until a skewer is inserted and comes out clean.
- Remove from the oven and leave to cool. Serve with crispy bacon, slices of cheese and tomato relish.
