toasted breakfast bread cups

1 Preheat the oven to 200C/gas 6.

2 Using a large cutter, cut 12 circles out of 12 slices of sliced white bread then, with a rolling pin, roll out the circles in order to flatten them.

3 Melt a big knob of butter and, using a pastry brush, butter one side of each of the bread discs, then press them, butter side down, into holes in a 12-hole muffin tray to make a bread case.

4 Cut 3 tomatoes into quarters, remove the seeds and discard, then chop each quarter of tomato into four pieces.

5 Sauté 200g of chopped pancetta in a dash of sunflower oil until just going crisp. Add chopped tomatoes and cook for another couple of min, then divide the mixture between the bread cases.

6 Carefully crack an egg into each case, and then bake for 9-10 min, until eggs are just set. Remove from tin to serve.

Serves: 12 Cost per head: 48p