BACON AND EGG BITES
BACON AND EGG BITES
Ingredients
- 12 bacon medallions
- 12 free-range eggs
- 12 small cherry tomatoes
- halved
- freshly ground black pepper
- 6 slices of bread
- to serve
- knob of butter
- to spread
Directions
- Preheat the oven to 220C/200C Fan/Gas 8 and lightly grease a 12-hole muffin tin.
- Put the bacon medallions between two sheets of cling film and roll out using a rolling pin. Put them into the muffin tin
- creating a case shape.
- Crack the eggs into the centre of each bacon case
- season with black pepper and top with two tomato halves.
- Bake in the oven for 10 minutes until the bacon is cooked and the egg just cooked on the inside. If you like your egg well done
- cook for 15 minutes.
- Toast the bread to your liking and then butter lightly. Serve two egg bites with one piece of toast per person.
