Scrambled egg and goat’s milk cheese cups

Using a rolling pin, flatten bread slightly to make it more pliable.
Melt 30 ml (2 tbsp) butter and use half to grease 4 hollows in a muffin tray or 4 x 125 ml (1/2 cup) ramekins. Place 1 slice of bread in each hollow and lightly press down at corners.
Brush with remaining melted butter. Bake at 200 ºC for 10 to 15 minutes, or until golden and crisp.
Lightly beat eggs, cheese and seasoning. Heat a pan and add remaining 30 ml (2 tbsp) butter, tilting to coat base completely.
Add egg mixture and cook over low heat, stirring constantly. When egg mixture resembles soft custard, stir in herbs and cream.
Mix well, spoon into bread cups and serve.
For extra-special occasions, splash out and serve topped with a dollop of caviar or with a few slices of smoked salmon.