Bacon, egg and slow roasted tomato toast cups

Who can resist bacon and egg?

 

 

 

 

 

Ingredients

  75 g    melted butter
    6       slices SASKO Low GI whole wheat bread
    6       rashers streaky bacon, pre cooked and cut in half
  12       large PnP eggs
             PnP salt and pepper for seasoning
  12       roasted vine tomatoes
100 g   PnP feta cheese – crumbled

 

Method

Assembling the breakfast cups

• Preheat the oven to 180°C
• Lightly grease a standard muffin tray with melted butter
• Using a rolling pin gently flatten the slices of bread, remove the crusts and cut into a square.
• Press the bread into the prepared muffin tin and brush lightly with the remaining melted butter.
• Top the bread cups with streaky bacon and crack one egg into each cup.
• Top with crumbled feta and a tomato.
• Season with salt and pepper.

 

To bake

• Bake for 10-15 minutes until the egg is cooked through and toast cup is crisp.
• Remove from the oven and serve warm.

 

Makes 6