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!
Ingredients:
½ a lemon sliced
4 eggs
4 tablespoons of cream
4 rashers of bacon (enough
to line 4 muffin holes in a muffin tin)
Pepper
Olive oil (I used extra
virgin)
Finely grated parmesan
cheese
Basil for garnish (or
whatever greenery you have)
Method:
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?
Carole, my husband loves lemons and sharp flavors, so this might suit him very well!
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