Cut crusts off bread slices and use a rolling pin to flatten each slice. Spread the butter over one side of each slice. With the butter-side facing down, press slices into a 12-hole muffin pan (1/2 cup capacity)
Combine eggs, cream, herbs and cheeses in a large jug.
Divide salami among bread cases and pour egg mixture over top. Scatter with capsicum and tomato halves.
Cook in a moderately hot oven (190C) for about 20 to 25 minutes or until set and golden brown.
Serve the egg baskets with a green salad
For a tasty change, try substituting ham for the salami in this recipe.