Ingredients

16-24 rashers DukesHill back bacon
 
8 medium eggs
1 tbsp chopped fresh parsley
1 tbsp chopped chives
Salt and freshly ground black pepper
Ampersand Butter (For greasing and buttery toast)
 
DukesHill Wild White Sourdough (For toast to dip)
 
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Breakfast

Streaky Bacon Egg Cups with Herbs

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Crisp streaky bacon cups baked with golden eggs and finished with fresh herbs - simple, satisfying and perfect for brunch.
Category Breakfast
Servings 4 (8 cups)
Prep Time 10 minutes
Cook Time 15 minutes

Directions

  1. Step 1 Preheat the oven to 200°C/180°C fan. Lightly grease a muffin tin.

  1. Step 2 Line each hole with 2-3 rashers of back bacon, shaping it into a cup.

  1. Step 3 Bake for 10-12 minutes in the oven.

  1. Step 4 Remove from the oven and crack an egg into each bacon cup and season lightly.

  1. Step 5 Bake for 8-12 minutes, until the whites are set and the yolks cooked to your liking.

  1. Step 6 Remove carefully and finish with chopped parsley and chives.

Serving Suggestion

  1. Step 8 Serve warm with buttered Wild White Sourdough toast or as part of a relaxed brunch spread.