Bacon & Egg Cups with Lemon came about as a merger of two different ideas - the first Lemon Fried Eggs by Fresh Eggs Daily and the second Easy Bacon & Egg Cups by Frugal Foodie Mama. Thanks, guys!
½ a lemon sliced
4 tablespoons of cream
4 rashers of bacon (enough to line 4 muffin holes in a muffin tin)
Olive oil (I used extra virgin)
Finely grated parmesan cheese
Basil for garnish (or whatever greenery you have)
Pre heat oven
Fry your bacon in the olive oil along side your 4 lemon slices – don't let it go crispy or hard – a little undercooked is perfect.
Oil your muffin tin (it will still stick some though)
Put a slice of lemon in the bottom of each muffin space (use a large muffin tin)
Then curl the bacon around each muffin space
Mix together your eggs, cream and pepper
Pour into the muffin tin
Top with a little grated parmesan and drizzle over your remaining oil from frying the bacon
Bake in a low oven for 30 to 40 minutes until the eggs are set
Garnish with basil
This was tasty – but next time I might use a different flavour from lemon which I found a bit sharp – maybe mustard oil?