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Bacon Egg and Toast
Bacon, eggs and toast all wrapped up in a cute little muffin-sized package. If you don't like a runny yolk, simply bake your eggs longer until they are cooked as you prefer. More ideal than regular fried eggs to serve a whole family because you can make so many at a time, rather than having to cook eggs in batches.
Ingredients
6 slices of bacon
6 slices of bread
Shredded cheese
6 eggs
Salt and pepper
Preparation
Preheat the oven to 400° F. / 200C
Grease 6 wells of a muffin pan with butter.
In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy.
Transfer to a paper towel-lined plate.
Cut out rounds of bread (used a 3.5-inch round cookie cutter, but a drinking glass would be fine.)
Press the bread rounds into the greased muffin wells.
Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position.
Sprinkle a small amount of shredded cheese in the centre of each piece of bread.
One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks
Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 6-10 minutes) and bacon is crispy.
Run a knife around the edge of each muffin well and pop the egg cups out.
Season with salt and pepper to taste and serve immediately
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