Introduction
Whip up our egg-cellent toast cups so that you can have a healthy, filling snack or breakfast all week long!
Ingredients
Method
1
Sautee chopped kale and spinach in a pan with minced garlic and a tablespoon of olive oil. Remove from heat and grate parmesan on top
2
Place bread slices in a lightly oiled muffin tray and place it in a pre-heated oven for 5 mins at 180°C
3
Remove & add a rash of bacon to each, 1 tablespoon of sautéed greens and crack a whole egg on top of each. Add salt & pepper and bake in the oven for 15-20 minutes or until the eggs have whitened to your desired amount. Remove and sprinkle chopped chives on top
