Time: 30 minutes
Serves: 12 portions
Ingredients:
¼ cup fresh cream
12 large eggs
12 rashers of bacon or more if desired
1 teaspoon salt
1 teaspoon ground pepper
Instructions:
– preheat oven to 180* C
– grease or spray a muffin tin well
– mix eggs and cream and salt and pepper
– roast/fry bacon
– cut bacon into pieces
– place bacon at base of each muffin cup
– pour ego mixture over bacon until each cup filled almost to top
– bake for ± 20 minutes or until eggs are a golden brown colour
– remove from oven and let cool for 3 minutes before taking out carefully with a spoon
Can be served with cheese, olives, fresh greens, sausage, pesto, etc.
By Karen Thomson
