Mini Egg and Bacon Pots

Serves 4 people

There is no better food for breakfast than eggs. These simple Egg and Bacon Pots are perfect for all members of the family, big or small. I remember being little and dipping my toast fingers into the perfect runny yolk, then stirring it all together and eating the best part last - the BACON! This is definitely a winner and should be tried by all home cooks. There is always room for improvement so don't be afraid to add any other ingredients into your mini pots. It's all up to you!

Mini Egg and Bacon Pots

Ingredients

Step 3

• 4 eggs
• 2 rashes of bacon, diced
• 1 spring onion/shallot, finely sliced
• 2 tbsps fresh parsley, finely chopped
• 4 tbsps of grated parmesan 
• 4 tbsps of pure cream
• Salt and pepper

Method

1. Preheat oven to 180^oC

   

   Step 5

2. Pan fry bacon in a non-stick frypan until nicely golden or crispy depending on your preference. Remove from pan and place on a paper towel to remove any excess fat.
3. Divide the bacon evening and place into the pots. Sprinkle half the parmesan into each pot leaving the other half for later.
4. Next, evenly distribute the spring onion and parsley into each pot. Make a small well in the middle for the yolk. This ensures the yolk does not touch the sides of the pot.
5. Crack one egg into each pot, being sure not to break the

   

   Step 6

   yolk.
6. Add 1 tbsp of cream into each pot and sprinkle the remaining parmesan on top.
7. Cook in oven for 5-10 minutes. Cooking time can vary depending on your oven. Be sure to check after 5 minutes. The yolk should stay fairly runny and the white should be cooked completely.
8. Remove from oven and allow to cool slightly if serving to children. Enjoy!