The Simplest Breakfast Ever
Absolutely anyone can make this recipe, it's a one-size-fits-all kinda recipe and will seriously impress your mom this Mothers Day. Delicious, nutritious and if you don’t serve it with any toast, gluten-free :)
Prepare the beetroot and bacon ahead of time and simply crack the eggs into your pan when you're ready to bake and eat. It's best to eat these warm and fresh out the oven, but you absolutely could eat them chilled - perfect for a brunch picnic.
Bacon and Egg Cups
Bacon and Egg Cups
12 large free range eggs
1 pack streaky bacon
4 cups beetroot, grated (if you don’t like or can’t get beetroot, use thinly sliced red onion)
1 tablespoon balsamic vinegar (preferably aged and slightly sweeter)
50g Smoked cheese (optional)
Butter a 12-pan muffin tray generously. Place the bacon in a pan heated to low, then turn up the heat to medium and fry slowly until cooked to your personal preference. I like my bacon still soft, so roughly 5 minutes cooking time. Chop the bacon into small bite size pieces and set aside.
Place the grated beetroot in a separate pan and cook until soft. Splash in the balsamic vinegar (and drizzle a little honey or sprinkle half a teaspoon of sugar if you could not find aged balsamic vinegar) and mix.
Divide the bacon and beetroot between the 12 cups and allow to cool. You can set this aside at this point or place in the refrigerator until you are ready to serve it (or until mom has woken up).
When you are ready to serve, preheat the oven to 180’c. Crack one into each muffin cup, sprinkle over grated smoked cheese, season with salt and black pepper and place in the oven for 12-14 minutes depending on how you like your eggs cooked. Serve with toasted sourdough, rye or ciabatta.
Note: 9 minutes soft yolk, 10-12 minutes medium yolk, 12-14 minutes hard yolk (depending on oven temperatures)