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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:
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
- 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]
- 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.
- Separate the yolks from the whites being very careful to keep yolks whole.
- 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).
- Divide the egg white mixture into the bacon “cups” and bake for 10 minutes.
- Remove the tray from the oven and add one egg yolk to the top of each hole and bake for a further 3 minutes.
- Serve hot with some tomato sauce!
CategoryOlive Oils, Extra Virgin Olive Oil, Organic Extra Virgin Olive Oil, VideosCuisineLunch
Ingredients
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
Directions
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]
- 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.
- Separate the yolks from the whites being very careful to keep yolks whole.
- 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).
- Divide the egg white mixture into the bacon “cups” and bake for 10 minutes.
- Remove the tray from the oven and add one egg yolk to the top of each hole and bake for a further 3 minutes.
- Serve hot with some tomato sauce!
