A little butter
4 slices of bread
2 eggs and 2 tablespoons milk
a handful of fresh mint leaves
2 handfuls of frozen peas or corn kernels
small handful of cheddar or parmesan cheese
Turn the oven on to 375F (190C) Gas 5. Put a little butter on a piece of paper towel and rub it inside 4 of the holes in the muffin pan to grease it.
Lay a piece of bread on chopping board and use the round cutter to cut out a circle of bread. Press it into the muffin pan. Do the same with the other slices.
Bake the bread cases for 5 minutes just to crisp up.
Break the eggs into a measuring cup. Mix the eggs with a fork to break them up. Add the milk and keep mixing to blend them together.
If you are using mint, using scissors to snip it into small pieces and put a little into each tartlet. Now put a few peas on top, try to share them out evenly so that the tartlets have roughly the same amount.
Carefully pour the egg mixture into the tartlets, over the peas and the mint. Don’t overfill as they will rise in the oven.
Sprinkle a little cheese over the tartlets.
Bake for 12 minutes or until the filing has puffed up and the egg is cooked.