Bacon, egg, tomato & herb cups
These super cute breakfast cups are easy to make, tasty and topped with a half-cooked egg yolk. They are beautiful on their own or accompanied by a side salad for a light lunch.
Ingredients
- 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
- 200 g parmesan - finely grated we love Mainland
- Salt & pepper
- A drizzle extra virgin olive oil we love Olivado
- Tomato sauce - optional we love Chantal Organics
Instructions
- 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.
- Serve hot with some tomato sauce!
Tried this recipe?Let us know how it was!
