These delicious egg and bacon cups are the ultimate morning snack, perfect for any occasion, but ever better for Father’s Day.
12 Rashers of Bacon
2 Slices of White Bread
4 Large Eggs
1 Clove of Garlic
1 tsp Paprika
1/2 tsp Chilli Powder
1 tbsp Sour Cream
A big handful of grated cheddar
1 tbsp Chopped Parsley
Soft Salted Butter
STEP 1: FRY BACON
Preheat the oven to 200oC fan and fry off the streaky bacon in a frying pan until it is just cooked (not crispy).
STEP 2: PREPARE MUFFIN CASE TIN
Use some butter to liberally grease 6 muffin tins. Spread butter thickly on the bread and press out 6 discs to put in the base of the muffin tins (a 6cm cutter, or small cup should do the trick).
STEP 3: EGGS
Crack the eggs into a jug and beat in a clove of crushed garlic, the paprika and the chilli. Beat in the sour cream and set aside.
STEP 4: MAKE BACON CASES
Once the bacon has cooled, place 2 rashers around the side of each muffin tin to make a bacon cup with a bread base.
STEP 5: POUR IN REMAINING INGREDIENTS AND BAKE
Carefully pour the egg mix into each bacon cup, sprinkle the top with a little grated cheddar and bake in the oven for 15 minutes.
STEP 6: FINISH AND GARNISH
Take out, garnish with some chopped parsley.