Egg and Bacon Picnic Cups
Pack something different for your picnics with these egg and streaky bacon cups, with added spring onion and cheddar cheese. Fill your cups with anything you can find in the fridge – smoked cheese and diced red pepper works well, as well as caramelised onions and brie.
Prep: 5 mins | Cook: 15 mins
Serves 6 people
Ingredients
- 6 slices wholemeal bread
- 4 spring onions, finely sliced
- 40g mature cheddar cheese, grated
- 6 streaky bacon rashers
- 6 large FREE eggs
- Sea salt & cracked black pepper
- TO SERVE
- 10g chives, finely diced
Method
- Preheat the oven to 200C/180C fan/gas 6.
- Cut off and discard the bread crusts before gently rolling each slice with a rolling pin. Line the greased holes of the muffin tin with the bread slices to create cases to enclose the ingredients.
- Add a pinch of spring onions to each case followed by the grated cheese. Lay a strip of streaky bacon round the edge of each cup before carefully cracking an egg in each hole.
- Season each egg with a little salt and pepper before baking in the oven for 15 - 18 minutes just until the whites of the eggs are set but the yolk is runny.
- Remove from the oven and carefully transfer the cup onto a cooling rack to fully cool ready for your picnic. Alternatively, serve warm straight from oven alongside a fresh green salad.
