Ingredients
- 12 slices of streaky bacon
- 6 eggs
- 3 slices bread
- 1/2cup sautéed mushrooms or 6 slices tomato (thinly sliced)
- salt and pepper to taste
- herbs (optional)
Directions
- Oil a muffin tray extremely well as any stray egg white will cause the muffins to stick like glue.
- Partially cook bacon, but do not crisp it. This will render a lot of fat out of it. The bacon should be pliable. Drain the bacon on a paper towel and allow it to cool slightly.
- Using a cookie cutter or glass, cut circles roughly the size of the base of the muffin cup.
- If you choose to use mushrooms, sauté them in the same pan the bacon was cooked in, if there’s too much fat left, drain some, for about 5 minutes over medium heat.
- Preheat the oven to 400 degrees F
- Place a bread circle at the bottom of each muffin cup. Now, fit 2 slices of bacon loosely around the sides of each cup, overlapping as necessary. Line the sides of the muffin cup with bacon, forming a bacon “cup.”
- Place about 1 tbsp of the mushrooms on the bread circle or a sliced tomato.
- Finally, break the egg and add it to the bacon-lined cup on top of the mushrooms and tomato. Sprinkle the top of each egg with salt, pepper, and herbs.
- Bake at 400 degrees F for 15 – 20 minutes, or until the bacon is cooked to a crisp, don’t overcook or the bacon will burn.
