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1
Slice your protein and put it aside.
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2
Take your toast and cut off the crusts, as close to them as you can.
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3
I use regular souffleforms to make these, and they require 2-3 slices of bread/muffin, depending on how big the slices of bread are.
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4
Use a rolling pin to flatten your pieces of bread until they are quite thin.
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5
Then brush them with the melted butter.
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6
This is so they turn crisp and not soggy in the oven.
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7
Grease your souffle forms.
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8
(You can also use a muffin tin).
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9
Press your flattened, buttered pieces of bread into them.
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10
The edges are supposed to be sticking up.
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11
Slice your protein, and add a bit to every muffin.
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12
Now melt the butter for the sauce!
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13
Then add the flour and mix into a paste.
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14
Add the milk and remove from the heat once it thickens.
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15
Add almost all the cheese, but save some so you can sprinkle it over the muffins.
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16
Season with salt, peppar, nutmeg and a dash of mustard.
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17
Crack an egg into every muffin.
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18
There will most likely be too much eggwhite to fit into one egg, so pour some of this out before pouring the egg into the muffin.
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19
Spoon approximately 1tbsp of sauce into every muffin carefully.
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20
Sprinkle some cheese over each muffin.
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21
Bake in the oven at 180F C (350F) for 12 minutes if you want runny eggs or 17-20 minutes if you want your eggs firm.
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22
If they don't come out of the souffle forms or muffin tin without ease, you can use a knife and carefully loosen them where they appear to be stuck.
