Prep time: 15 min – Total time: 30 min –
Makes: 12 servings
1-1/2 tablespoons VEGEMITE
12 slices bread, crusts removed
60 g butter, softened
24 cherry tomatoes, halved
1/2 cup grated tasty cheese
1/4 cup roughly chopped flat leaf parsley
6 eggs, beaten
SPREAD each slice of bread with butter and VEGEMITE. Press into 12 x 1/3 cup capacity greased muffin pans.
PLACE some tomato, cheese and parsley in each then pour in the egg. Bake in a very hot oven 220°C for 10-15 minutes or until cooked. Cool slightly before turning out. Serve warm or cool.