These bacon and egg cups are delicious eaten warm from the oven but are also great to take on a picnic. This recipe makes 6 but feel free to increase the quantities to make as many as you need. Why not make a few extra for an easy lunchbox treat?
6 slices round pancetta (If unavailable, use bacon rashers)
30g parmesan, finely grated
2 tbsp finely chopped fresh herbs, such as chives and parsley
3 cherry tomatoes, halved
salt and pepper
oil or butter for greasing muffin pan
Spicy Tomato Chutney, to serve
Preheat oven to 200C. Grease a 6 cup muffin tray (or grease half the holes of a 12 cup muffin tray) with oil or butter.
Use the pancetta or bacon to line each muffin hole, overlapping as necessary to get a nice even layer. Note: If using bacon, place the tray in the oven for 5 minutes to get the bacon cooking, then remove from oven and carry on with the recipe.
Sprinkle the pancetta/bacon with half of the parmesan and herbs.Crack an egg into each muffin hole and sprinkle with the remaining parmesan and herbs. Place 1/2 of a cherry tomato on top of each egg. Season with salt and pepper.
Place in the oven and bake for 12-15 minutes or until the egg whites are set. Remove from oven onto a cooling rack and allow to sit for a couple of minutes. Use a blunt knife to gently release the bacon and egg cups from the pan. Serve with spicy tomato chutney and hot buttered toast. Yum!!