- 12 slices Brown bread thinly sliced and crusts cut off,
- 12 slices Smoked streaky bacon/hot smoked salmon chopped into small pieces cooked
- 100 g Mature Cheddar grated
- 1 Bag baby spinach cooked lightly in butter & drained of excess water. This is for the veggie option.
- 12 Eggs
- Butter to grease the muffin tin with
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Pre-heat the oven to 220 degrees,
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Grease a 12 hole muffin tin with butter,
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Cut the crusts off the bread and line each muffin hole with one slice of bread, pressing down firmly to ensure the bread comes all the way up the sides of the muffin hole,
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Place the pieces of cooked bacon/hot smoked salmon flakes and onto the bread base,
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If you are making the veggie versions, place a handful of the cooked drained spinach on top of the bread base,
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Add a layer of grated cheese,
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Crack an egg on top of each bread/muffin cup,
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Bake in the oven for 10 minutes. Check the eggs. They take between 8 and 10 minutes to cook- They should still have a runny yolk so you may want to go with 8 minutes to ensure a runny yolk (oven dependent),
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Add seasoning once they are cooked.
For the smoked salmon option, you would just replace the bacon pieces with cut up strips of smoked salmon and add chopped dill or chives for extra flavour.
You may like to add in some roasted cherry tomatoes or some garlicky mushrooms fried in butter. You could add chopped cooked sausage or even some chunks of fried chorizo and boiled new potatoes. The choices are endless!