1. Cut the crusts off of your gluten free bread - this will help them fit better into the muffin holes. Juvela gf bread is perfect for this as the slices are the right size for my muffin tray!

2. Grab your muffin tray and stuff your bread into the holes, pressing and firming them into the hole. Don't worry if the bread breaks a little, but try to be careful!

3. Brush them with a little garlic-infused oil and pop in the oven at 200C (fan) for about 10 minutes - or until they're slightly golden.

4. Take them out of the oven and put a little portion of smoked salmon into each of the toast cups.

5. Then, using a jug, pour in one egg at a time into each toast cup. I had to remove a little egg white per egg as you generally don't need it all. You don't want the egg to overflow out of the muffin hole! You just want the yolk and a tiny bit of egg.

6. Sprinkle a little black pepper on each egg.

7. Pop them back in the oven for around 5-10 minutes.

8. Top them with a little parsley if you fancy and enjoy for brunch, lunch or breakfast!