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