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Bacon, Egg, Tomato & Herb Cups

Yields1 ServingPrep Time20 minsCook Time23 minsTotal Time43 mins

These delicious little snacks are perfect if you've a lot of mouths to feed and you need to do it fast! Check out the full recipe and instructional video here:

Bacon, Egg, Tomato & Herb Cups

 

12 rashers streaky bacon
12 cherry tomatoes
A handful of finely chopped chives and parsley
12 free-range eggs
200g / 7oz parmesan - finely grated
Salt & pepper
A drizzle Extra Virgin Olive Oil
Tomato sauce [optional]
We used a 12 hole muffin tray
Baking beans 

1

  1. Preheat oven to 200°C / 392°F and grease the muffin tray with Olivado EV Olive oil. [you could also use our Avocado oil here]
  2. Wrap 1 bacon strip around the sides of each muffin hole in a circle and place a muffin case inside. Fill with baking beans. Bake in the oven for 10 minutes. Take the case and baking beans out and set aside. 
  3. Separate the yolks from the whites being very careful to keep yolks whole.
  4. In a bowl mix together the whites, herbs, parmesan and season with a little salt and pepper (remember the parmesan is salty so just a wee pinch of salt).
  5. Divide the egg white mixture into the bacon “cups” and bake for 10 minutes. 
  6. Remove the tray from the oven and add one egg yolk to the top of each hole and bake for a further 3 minutes. 
  7. Serve hot with some tomato sauce!