Name: Bacon and egg toast cups
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 3 servings
Cuisine: Bacon
Ingredients: 8 slices of white bread; 3 tbsp unsalted butter melted for brushing on the outside of the bread; 6 rashers of streaky bacon; 6 large eggs; salt and freshly ground black pepper; fresh herbs, sprouts or micro greens of choice; butter or nonstick spray

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Ingredients (7)

8	slices of white bread
3 tbsp	unsalted butter — melted for brushing on the outside of the bread
6 rashers of	streaky bacon
6	large eggs
	salt and freshly ground black pepper
	fresh herbs, sprouts or micro greens of choice
	butter or nonstick spray

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Method:

Preheat oven to 190°C. Lightly grease 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and with a 4¼-inch cookie cutter, cut into 8 rounds.

Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps.

Brush bread with melted butter.

In a large skillet, cook bacon over medium heat, for 4 minutes, until almost crisp, flipping once. (It will continue to cook in the oven.)

Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper.

Bake for 20–25 minutes, until egg whites are just set.

Run a small knife around cups to loosen toasts.

Add a couple of micro herbs to the top of each cup and serve.