4 slices leftover white bread, crusts cut off
15g essential Waitrose Butter, softened
50g essential Waitrose Cheddar Cheese, grated
4 asparagus spears, cut into 4
1 essential Waitrose Egg
75ml essential Waitrose Semi Skimmed Milk
Preheat the oven to 200ºC, gas mark 6. Spread the bread with the butter and sprinkle over the cheese, pressing it into the bread. Press the slices into 4 greased holes of a deep muffin tin. Place the asparagus in the centre. Beat the egg and milk together, season and pour into the bread cups. Bake for 20 minutes until golden and set. Serve with salad leaves.
Recipe courtesy of Waitrose