Recipe: Bacon and Egg Toast Cups
3 slices of whole-wheat sandwich bread
30g turkey bacon slices
1 clove of garlic, minced
A knob of butter
Salt and pepper, to taste
A sprinkling of parsley, to garnish
1 Preheat the oven to 190C.
3 Place the crisp bacon on paper towels to drain the fat.
4 Cut the sandwich bread with a 9cm round cookie cutter, and flatten the bread slices slightly with a rolling pin. Cut each round into half.
5 Butter the muffin pan.
6 Press the two semi-circles of bread into each muffin cup. Use any leftover bread to cover the gaps.
7 Add one turkey bacon piece to the bottom of each cup, then crack in an egg.
8 Place one or two pieces of the turkey bacon on top of the egg with some minced garlic. Season with salt and pepper.
9 Place the muffin pan over a baking sheet, and then bake the egg toast cups in the oven for 18 to 20 minutes until the egg is set but the egg yolk is still runny.
10 Using a paring knife or a small offset spatula, loosen the toast cups from the muffin cup to remove.
11Garnish with a sprinkling of parsley and serve.