Baked eggs with bacon

Cook time: 45 Mins
step 1

Preheat the oven to 200°C. Grease a non-stick, 6-hole muffin pan.

step 2

Partially cook bacon rashers until most of the fat has rendered away, ensuring they remain bendable. Drain on paper towels and cool slightly.

step 3

Sautee the mushrooms for about 5 minutes over a medium heat, or until cooked through. Set aside.

step 4

Using a cookie cutter or a class, cut small circles of bread and place at the bottom of each muffin cup.

step 5

Wrap the bacon loosely around the sides of each muffin cup, forming a bacon ‘cup’.

step 6

Divide the cooked mushrooms between each of the muffins, placing them on top of the bread circle.

step 7

Carefully crack an egg into each bacon-lined cup. Sprinkle the top of each egg with salt, pepper, and a pinch of herbs (if desired).

step 8

Bake in the oven for 15-20 minutes, until the bacon is crisp and the egg is set.