SCRAMBLED EGGS AND BREAD CUPS

For this easy weekend breakfast / brunch , you will need a large holed muffin pan . Preheat your oven to 180 deg C . Remove the crusts from 8 slices of bread and spread with butter/ marg on both sides of each slice . Now line 8 holes of a large holed muffin pan with the buttered slices . Bake in the preheated oven for 15 minutes or until the cups are golden and crisp . Keep the oven heated . Remove and line each bread cup with a slice of pastrami or sliced honey ham . In a separate bowl , mix together 5 eggs , 6 tbs of cream , 2 tbs of Italian mixed herbs , 1 dsp of minced garlic and season with cracked pepper . Divide the egg mixture between the the 8 meat lined bread cups and sprinkle with grated tasty cheese . Place the completed bread cups bake in the oven and continue to cook until the egg mixture is set and the cheese topping bubbling . Serve with a mug of fresh percolated coffee , ' now it's the weekend '.