Egg, Bacon, Mushroom & Chive Cups
A breakfast of eggs and bacon has certainly acquired a bad reputation over the last few years, but properly sourced eggs are in fact nutritional powerhouses full of amino acids and plenty of vitamin B12, while nitrate-free bacon is high in choline, which aids brain health and contains lots of protein. Fry your eggs and bacon in cold pressed oils or coconut oil and enjoy plenty of vegetables on the side. These 'cups' are a very convenient and quick method of cooking bacon and eggs - they're also perfect for serving lots of people, as there's much less clean-up! If you're not a fan of mushrooms or would like to try something else, you can pop a slice of tomato on top of the bacon instead and skip the sauteing step.
- coconut oil
- 6 slices of nitrate-free back bacon
- 2 big handfuls of sliced mushrooms
- 1 tbsp chopped fresh chives
- fine sea salt and freshly ground black pepper
- 6 eggs
1. Preheat your oven to 180c/350f/gas 4.
2. Grab a large 6-hole muffin tray and grease thoroughly with coconut oil. Line each hole with one slice of bacon pressing it around the sides and the bottom of the hole and making sure to cover every bit.
3. Heat a large frying pan with a little coconut oil over a medium heat. Add the sliced mushrooms, chopped chives and a pinch of sea salt and saute for 5 to 6 minutes, until the mushrooms are cooked through. Divide the mushrooms and chive mixture evenly between the muffin cups.
4. Crack an egg into each hole, sprinkle with a little sea salt and black pepper over each cup and bake for 18-20 minutes, until the bacon is done but the egg yolks are still runny - you can cook them for a little longer if you'd prefer your eggs fully cooked.
5. Run a knife along the edge of each muffin hole to loosen the egg and bacon cups, then gently ease them out. Serve hot, with a green leafy salad.