12 rashers streaky bacon (we love Hellers)
12 cherry tomatoes (we love Beekist)
A handful of finely chopped chives and parsley (we love Superb Herb)
12 free-range eggs (we love Woodland)
200g parmesan – finely grated (we love Mainland)
Salt & pepper
A drizzle extra virgin olive oil (we love Olivado)
Preheat oven to 200°C and grease the muffin tray with olive oil.
Wrap 1 bacon strip around the sides of each muffin hole in a circle and place a muffin case inside. Fill with baking beans. Bake in the oven for 10 minutes. Take the case and baking beans out and set aside.
Separate the yolks from the whites being very careful to keep yolks whole.
In a bowl mix together the whites, herbs, parmesan and season with a little salt and pepper (remember the parmesan is salty so just a wee pinch of salt).
Divide the egg white mixture into the bacon “cups” and bake for 10 minutes.
Remove the tray from the oven and add one egg yolk to the top of each hole and bake for a further 3 minutes.