Bacon & Egg Cups2018-06-01
- Yield : 8
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
- 16 streaky bacon rashers
- 8 eggs
- salt and pepper, to taste
Preheat the oven to 200°C. Line a baking sheet with tin foil, then arrange the bacon on it.
Bake the bacon until the fat has begun to render and the strips are partially cooked. Cool until it’s cool enough to touch.
In a muffin tin, line the inside of one hole with 2 bacon strips. Repeat with the remaining strips of bacon until you have prepared eight cups.
Crack an egg into each bacon-lined cup. Season with salt and pepper.
Place the muffin tin in the oven and bake until the egg whites are set and the yolks are still jiggly, 10 to 12 minutes. The bacon should be very crispy.