Serve immediately.
LOVE THE MORNINGS: Bacon & Egg Cups
Ingredients
- 3 tablespoons unsalted butter, melted
- 8 slices white bread
- 6 slices of Eskort Streaky Bacon
- 6 large eggs
- Coarse salt and ground pepper
- Chives
- 6 hole muffin tin
Method
- Preheat oven to 190°C.
- Lightly butter 6 standard muffin cups.
- With a rolling pin, flatten bread slices slightly and with a 4 1/4-inch cookie cutter, cut into 8 rounds.
- Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup.
- Use extra bread to patch any gaps. Brush bread with remaining butter.
- In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.)
- Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper.
- Bake until egg whites are just set, 20 to 25 minutes.
- Run a small knife around cups to loosen toasts.
- Add a couple of chopped chives to each cup.
Serve
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