Serves: 2 per person
I think Nat made fun of me when I mentioned I was cooking these.
Though you’ll be the one having the last laugh when you realise you can have bacon and eggs literally every day of the week. Mind blown right!
I used to cook a dish my mother taught me where in a ramekin, you put a pile of cooked bacon lardons, crack two eggs, fill almost to the top with pouring cream, season and bake. And wow this was good, but not every day.
Whereas with these muffins, you’re in luck.
Add spinach, chilli, corn, mushrooms, whatever you want. Or keep them simple like I have and demand apologies the next morning when you are being selective in who receives these breakfast gold nuggets.
6 rashers of shortcut bacon (c’mon, it’s the week; be healthy!)
Salt and freshly cracked pepper
- Heat the oven to 180c.
- Grease 6 muffin tins.
- Somehow, shoehorn the back in there as a cup or whatever.
- Crack the egg inside, ensuring that egg white fills the tin and the yolk remains in-tact.
- Season and bake in the oven for 15 or so minutes until the egg has set.
- Fridge or freezer; eat with a ‘told you so’ smirk as your partner grovels over her Monday morning BACON & EGGS!