2/3 cup self-raising flour
1/3 cup sugar
1/4 tsp ground salt
1 large egg
1/3 cup milk
1/3 cup melted salted butter
1/4 tsp vanilla extract
6-8 eggs (if using a muffin tray make sure to use SMALL eggs. If using the oval egg bread dish use large eggs.)
Pinch of ground salt (to sprinkle on top of the egg yolk)
A bit of melted butter (to grease the baking dish)
Ham or bacon
Dried parsley flakes
Ketchup or mayonnaise
Preheat the oven to 350 degrees F (180 C).
Brush some melted butter on the individual muffin holes of the tray. Alternatively, you can use the traditional oval egg bread container pans. If you go that route grease each of them and place on a tray.
For the dry ingredients, sift the flour, sugar, and salt into a large bowl.
For the wet ingredients, mix 1 large egg, milk, butter, and vanilla extract in a small bowl and whisk together.
Combine all the wet ingredients into the dry ingredient bowl and mix them well.
Scoop out some batter onto the muffin tray. Fill 1/3 of the muffin hole first then add the egg on each muffin hole. (Optionally, you can add any of the optional ingredients listed or get creative with other toppings!) Warning: Make sure to not fill each muffin hole with too much batter or when it bakes and expands it will overflow.
Place the muffin tray in the oven and bake it for 25 mins.Tip: You might want to place an empty baking tray under the muffin tray just in case one of them overflows this will catch it.
After 25 mins, take the tray out and check whether it's all cooked. (Test this by sticking a toothpick through the bread. If the skewer/toothpick is clean then it is all cooked.)
Remove from the oven and let it cool for 3-4 minutes before carefully removing it from the tray. Serve and enjoy!
Note: To make this, vegan swap the egg in the batter with a flax egg, and don't top it with an egg. Instead, you can get creative with different toppings like vegan cheese, marinated tofu, spices, or herbs! I used almond milk and vegan butter when testing this so both will work.