I’ve recently discovered a proper winner when it comes to healthy ways to enjoy bacon and eggs. Usually I get sucked into throwing the global favourites onto some Ciabatta toast, and we all know the outcome of that. It never ends with just two pieces of toast, bring out the cheese and jam after breakfast!
My brother introduced me to these banting bacon and egg cups a few weeks back, and it’s safe to say they have become a staple diet in our household! The best part is that you don’t just have to settle for only these two ingredients, but can tailor them to anyone’s individual taste preferences!
Recipe:
Preparation Time: 5 minutes
Cooking Time: 15 – 20 minutes
Method:
Preheat your oven to 200 degrees celsius.
Grease two cups of a large muffin pan with a little melted butter. If there are more of you, fill as many as you like!
Lay the bacon strips in the cups, overlapping so that there are no holes in the cup. Bake in the oven for 5 minutes to “set” the cup. I’ve noticed that back bacon works better for these babies. Bigger and covers more base!
Take them out and crack the egg into the cup. You can sprinkle some grated cheese into the cups before you crack the eggs in too if you’re a cheese fan.
Return to the oven and bake for a further 15 minutes.
Allow to cool for a few minutes and remove from the ramekins, using a paring knife or palette knife.
This is delicious served with a little salad of rocket leaves, halved cherry tomatoes and sliced avocado. In this shot, some mushrooms for garnish or chives are also a winner!
