Bacon & Egg Cupcakes
Coconut oil, butter or ghee, for greasing
6 rashers bacon (nitrate free is best)
Crumbled fetta, optional
Handful of fresh chives – or any herb, chopped
Preheat the oven to 200ºC / 400°F and lightly grease a 6 cup muffin tray. Use bacon rasher to line each muffin cup, looping or pressing the bacon around the sides and using any small broken bits to line the bottom. It needn’t be a perfect job – feel free to use extra bits to fill in the gaps. If you like your bacon crispy, place the tray in the oven for 5 minutes before continuing. Gently crack 1 egg into each bacon cup, then sprinkle with cheese and herbs if desired. Bake for 15 minutes until the egg whites are set. Let sit for a minute and then, using a knife or spoon, gently remove the cupcakes from the tray. Serve hot or warm.
Variation: For a ‘greener’ option, place a small broccoli floret into each cup. Use only 5 eggs and beat them lightly with a fork before dividing among the 6 cups.