Bacon and egg toast muffins

Bacon and egg toast muffins

By
From
Breakfast: Morning, Noon & Night
Makes
6
Photographer
Danielle Wood

This breakfast not only tastes great but looks really impressive, and it doesn’t take much effort. I have used normal sliced white or brown bread for this recipe, but if you wanted to go all out you could use puff pastry or even corn tortillas for those who are wheat intolerant. I like mixing it up a bit by replacing the bacon with prosciutto and adding a few sun-dried tomatoes and slices of mozzarella.

I find that a standard muffin tin works well for this recipe, but you could use ramekins or even dariole moulds.

Ingredients

Quantity Ingredient
3 tablespoons unsalted butter, melted
6 medium slices white or brown bread
6 rashers smoked streaky bacon
4 spring onions, thinly sliced
6 eggs
salt
freshly ground black pepper
6 portobello mushrooms, grilled, to serve
vine tomatoes, roasted, to serve

Method

  1. Preheat the oven to 190°C and grease a muffin tin with the melted butter. Flatten the slices of bread by rolling over each one a few times with a rolling pin. Use a 10 cm round biscuit cutter to cut a circle out of each slice of bread. If you don’t have one of these, you can use a pair of kitchen scissors to cut out the circle instead. Cut one of the circles in half and push one half down into a mould in the muffin tin, with the curved edge at the top, so the edges of the bread stick up out of the mould. Then push the other half in the mould so that the two halves overlap slightly and completely line the mould. If you find you have some gaps, just use some of the bread you cut off to fill them in. Brush the bread with the remaining melted butter.
  2. In a heavy-based frying pan, fry the bacon on one side over a medium heat for 4 minutes without flipping it over.
  3. Lay a piece of bacon, cooked side down, into each muffin cup. Sprinkle some spring onion evenly over the bacon and then crack an egg into each muffin cup. Season and bake for 20 minutes in the oven.
  4. Run a small knife around the bread, which will now be toasted, and pop out each muffin from the tin. Serve immediately with a large grilled mushroom and some roasted vine tomatoes to make a complete dish. Otherwise these are great on their own for elevenses.
Tags:
breakfast
brunch
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again