- 12 rashers dry cured bacon
- 6 slices baguette,
- 1,5cm thick butter, to spread on baguette (optional)
- 6 extra-large freerange eggs
- 100ml cream or milk (skimmed or full-cream – your choice)
- ½ tsp baking powder
- pinch cayenne pepper (or paprika)
- salt and pepper to taste
- 2 large spring onions, snipped (optional)
- 6 chives, snipped or
- 4 tbsp finely chopped parsley (plus extra for serving)
- cherry tomatoes and balsamic vinegar to serve
1. Heat oven to 210˚C and position rack in top third of oven.
2. Place slices of bacon on a greased tray and grill for 5 to 6 minutes till they crisp slightly but do not dry up. Remove.
3. Grease a large 6-cup muffin pan. (Or you can make 12 smaller muffins.) Butter the bread on both sides.
4. Beat the eggs, cream or milk, baking powder and seasonings with a whisk till just frothy. Add the herbs.
5. Place a slice of baguette at the base (it will just fit) of each muffin cup. The bacon will have shrunk a little with the grilling, so use one and a half pieces of bacon to wrap around the circumference of each baguette slice.
6. Chop up remaining rashers of bacon and set aside.
7. Carefully ladle the savoury egg custard over each slice of bread. Ideally, it should rise just above the baguette slice. Some will get absorbed back in. You do not want any of the cups to be dry.
8. Bake at 180˚C for 30 minutes or until a skewer poked in the centre comes out clean.
9. Sprinkle bacon and extra chives or parsley over.
10. Run a knife around the edges carefully and remove each breakfast cup from its mould. Serve warm with cherry tomatoes pan-fried with a splash of balsamic vinegar.