(or dinner/lunch cups) These can pretty much be eaten at any time of day, that is what is so versatile about them and seriously quick.
You will need a large muffin tray for these.
6 free range organic eggs
6 rashers of bacon – Richard Bosmans bacon is really good.
6 slices of bread – if you are not gluten intolerant otherwise just leave out the bread
HOW TO:
Pop a slice of bread into the muffin tray to make the cup base, wrap the bacon around the edge and crack and egg in the middle. Season with salt and pepper and put into the oven for 20 minutes or so, depending on how you like your eggs done.
Thats it!
I often experiment with these and add all sorts of goodies to the cups, cream cheese, tomato, pesto, whatever I fancy and if you are a fan of mushrooms I am sure those wouldn’t go amiss either.
These particular ones we had for dinner one night and I served it up with a green salad. Simple, easy and just delicious! Best thing about them? My daughter loves them!