Sausage Cupcakes

Add olive oil to a deep-bottomed nonstick frying pan. Place the sausages, cover and cook for 4–5 minutes each side.

Break the eggs and place in a bowl. Season with salt and pepper and beat with a fork. Add dried thyme and beat again.

Cut the fried sausages into thin slices. Butter a nonstick cupcake pan. Place around 5 pieces of sausage in each mold in a circular pattern. Pour beaten eggs on top of the sausages in each mold. Sprinkle grated Emmental cheese in each mold.

Place in a preheated oven (at 180°C or 356°F) and bake 15 minutes. When each cupcake has risen about halfway above its mould, it is ready to be taken out.

Let sit for about 10 minutes in the mould. The cupcakes will reduce and fall. Now they are ready to be taken out from the mould.

Serve it with ketchup and devour.