Sunday breakfast. Baked egg cups with a side of bacon and chipotle sausage. Great for a lazy day when you want something a little different and you have some extra time to create
Basically, it’s a new take on the traditional bacon and eggs with toast. I also served some sautéed potatoes on the side as I just did one over each egg. Put in egg per person
INGREDIENTS
4 Eggs
4 Slices bread
4 Bacon strips, cut in half
1 tbsp butter
Salt and pepper
Chives* optional
You will need a muffin tin to make these.
Method
Preheat oven to 400 degrees
Grease 4 tins with butter. Place bacon slices and on the base of the tin.
Remove crusts from bread slices. Place in tin and push don over the bacon.
Break 1 egg into each slice. Ensure that the bread is as deep as it can go or the egg will overflow.
Sprinkle with some sea salt and grind black pepper over each egg.
Put a small piece of butter on the eggs, and bake in a hot oven for 12 minutes.
Remove from mold immediately by sliding a knife around each egg cup.
Serve with extra bacon or sausage if desired.
Serves 4
This looks yummy! I will definitely try but will pre cook bacon in microwave to get rid of some of the fat.
You can do this but I used small pieces and the fat actually helps to keep the bread from sticking to the base. Good idea though. Thanks!!
Interesting – I’ll have to try it, but with some variations since I don’t eat bacon. Maybe I’ll put butter at the bottom as well to keep the bread from sticking (your point above).
Absolutely, I actually did 2 of my 4 without bacon and just buttered the pan with a little extra . There are no hard and fast rules. Improvise as you go and you can add some grated cheese under the egg as well or over! Thanks Pratima.
This looks sooooo good! I love streaky bacon when it sizzles until it looks like a strip of corrugated zinc sheet 🙂 I’m have to try this! Love the blog!
Thank you Ainsley. I am so happy to know that you are enjoying the blog. Keep posted as I have so much in store.