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This is fantastic fun for a weekend brunch gather, or for pleasing a family full of different tastes. Instead of using a muffin tin, you can scale the recipe down and simply pile your chosen filling into an oven proof ramekin, whisk up an egg for each cup, pour over and bake.
*Filling ideas: English breakfast – halved cherry tomatoes, sautéed 1-2cm cubes of potato, grilled bacon broken or cut into little pieces, thin slices of fried mushrooms and a pinch of fresh thyme. Greek broccoli – lightly steamed or griddled broccoli florets – cut into small pieces, crumbled nuggets of feta, lots of black pepper and stoned kalamata olives. The three C’s – coarsely grated raw courgette, grated cheddar and a pinch of chilli powder. Oh, and a bit of chopped onion added to the mix.