August 11th, 2014
Recipes and Food Styling by Signe Langford
Preheat oven to 375 ͦF
In a large bowl, whisk together the eggs, milk or cream, salt and pepper, nutmeg, and set aside.
Liberally butter one side of the bread slices, and gently press the bread, buttered side down, into the muffin tin.
Add the chopped broccoli to each bread cup, until it comes to the top – about 2 tbsp or so.
Pour in the egg-cream mixture until it reaches the edge of the cup, then top with cheese. Be generous with the cheese, about 2 – 3 tbsp should do. Decorate each with a tiny piece of broccoli, unless you’re trying to pull a fast one over on the kids!
Bake for 15 – 20 minutes or until cheese has melted and the egg-cream custard has risen and set. Allow to cool completely, and run a knife around each cup, before removing from the tin. Serve hot, warm, or cold.