Saturday, June 14, 2014

Bacon & Eggs Muffin

Bacon and eggs, the perfect combo for any breakfast. I bought a muffin tray the other week, because I came across this idea online, about making bacon and eggs muffin. Ingenious don't you think?

4 eggs for two pax
4 strips of bacon
2 tbps extra virgin olive oil
4-5 button mushrooms (sliced)
3-4 slices wholemeal bread (to be used as a base)
Dried herbs like thyme or parsley
Some grated Parmesan

Muffin tray RM 32.90
Preheat the oven at 190° for 20mins. While the oven is preheating, heat up the oil in a pan and saute the mushrooms, set aside. Apply some butter in 4 of the muffin cup (you can find the muffin tray in the kitchen section of any mall). Lay a circle of bread in the cup (you can use a cookie cutter or simply find anything you can to cut the bread into a circle. I used a jar haha!)

Line the cup with a slice of bacon (4 slices of bacon, 4 cups). Place the sauted mushrooms in all 4 cups, and crack an egg each into the cup. Season with ground black pepper, herbs and cheese, and bake the eggs for about 15-20mins, or until the eggs stop jiggling. Some folks prefer to beat the eggs first before pouring them into the cup, it's really up to you. Serve with some sliced tomatoes and greens.

Because this recipe is so flexible, you can add whatever you want to make this bacon and eggs muffin cup. Add more cheese, add some bell peppers, anything which suits your fancy. Happy cooking!