BREAKFAST CUPS

Makes 6

INGREDIENTS

6 streaky bacon rashers (or use ribbons of zucchini for a vegetarian version)

small handful of baby spinach leaves

6-12 free-range eggs

sea salt

freshly ground black pepper

flat-leaf parsley leaves, finely chopped

snow pea sprouts, to serve (optional)

METHOD

Pre-heat oven to 180°C. Place the silicone muffin tray on a baking tray (this will make it easy for you to transport it in and out of the oven). Line each muffin hole with a rasher of streaky bacon or a few zucchini ribbons and arrange 3–4 spinach leaves on top.

Carefully crack two eggs into each hole (depending on the size of your muffin tray and the size of your eggs, you may only need 1 egg in each muffin hole), season with salt and pepper and sprinkle over a little parsley.

Bake for 20 minutes and boom! You have the most perfect breakfast, brunch, snack or lunchbox addition. You could even serve a couple of these with salad for dinner! And if you want them to look even prettier, top them with snow pea sprouts when serving.

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