These tasty treats, which are very easy to make, are a satisfying cross between a puffy omelette and American-style muffins. They also freeze well so you can bake them in advance for truly lazy mornings

Makes 6

2 thick slices (about 100 g) wholegrain granary bread with linseed and soya
2 tablespoons milk
1/2 teaspoon sea salt
1/2 teaspoon coarse-ground black pepper
75 g strong Cheddar cheese, coarsely grated
3 large eggs, separated
6 sprigs of marjoram, chives or parsley, to garnish (optional)
6 paper muffin cases
Six-hole muffin tin

Pre-heat the oven to Gas Mark 7 (220°C, 425°F) and place the paper cases in the hollows of the muffin tin. Crumble the bread into a food processor, add the milk, half the salt and all the pepper. Pulse until you have loose, grainy crumbs. Add the cheese, then pulse for 1 second to mix. Using an electric hand-held beater or rotary beater, whisk the egg whites and the remaining salt in a medium, deep bowl until white and fluffy: the peaks of egg white should barely turn over when the beater is lifted out. Add the yolks to the whites and whisk again briefly. Using a spoon, fold in the crumb-cheese mix. Divide between the muffin cases, press a herb sprig on each and bake for 18-20 minutes until firm and aromatic. Serve hot or warm. Serve with Lapsang Souchong tea.

OCTOBER 2005
FEATURE CLARE FERGUSON
STYLING LUCINDA MAYDON
PHOTOGRAPHS JULIET PIDDINGTON