Bacon and Egg IN Toast

Are you a morning person? Or do you need some help getting started?

I am the latter of the two, so a premade breakfast in a flash is a highly desirable option. Of course, such a dish can easily fill in for any meal snack during the day and eggs are an excellent source of energy and nutrients.

Bacon and Egg in Toast Cups

9 slices of bread, crusts removed
9 rashers/strips of bacon pre-cooked but still soft
1/4 of a red onion diced (2-3 Tablespoons)
3 eggs
125mls thickened cream
2 teaspoons chives
Pinch of salt

• Preheat oven to 160°C
• Press each piece of bread flat then mould into cups using a muffin pan. *You can lightly butter each side of the bread for a crisper base.
• Line the inside of your bread cups with the bacon rashes and place onion in the bottom of each cup.
• In a bowl whisk eggs, cream and dip mix together, distribute evenly to each cup.
• Bake for 25 minutes.

These will keep in the fridge overnight, you will loose some crispness in the bread but I was pleasantly surprised at how well they held up. 


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