egg-cups-with-bacon-dippers
Help support the brands that help Foodbank. This recipe was made using Helga’s Traditional Wholemeal Bread wrapped in bacon.
Ingredients:
50g butter, melted
Six slices of Helga’s Traditional Wholemeal bread, crusts removed and reserved
Six rashers streaky bacon, cut in half lengthways
40g baby spinach
1/3 cup shredded tasty cheese
Six eggs
Chives, snipped, to serve
Method:
- Bake at 190°C until the oven is heated. Paint a muffin tin using half the butter that has been melted for these egg cups. Line an oven tray to bake bacon dippers.
- Make sure to gently roll each slice of bread into a flat shape using the rolling pin. Press each bread slice into the muffin tin. Apply the remaining butter.
- Wrap a bacon strip over each crust you have reserved and put it on the baking tray. Bake both baking trays at a temperature of about 10 minutes.
- Remove them from the oven and flip the bacon over. Put a handful of spinach leaves in the bread cups, then distribute the cheese equally between the cups. Carefully crack eggs into each cup.
- Make sure to place the tray back into the oven for an additional 15 minutes or until the egg is done and the bacon pieces are crispy.
- Take them out of the oven and let the cups cool in the pan for 5 minutes before taking them out. Serve with chives sprinkled on top and salt.
- Dip bacon pieces into gooey eggs, and then take a bite!
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