Breakfast Egg Cups
Donal's Notes
These little baked egg cups are a complete package of breakfast goodness to which you can add whatever odds and ends you have in the fridge. They can be made ahead, but I recommend eating them straight from the oven, while the egg yolk is still nice and runny.
Instructions
Preheat the oven to 190°C /375°F/Gas Mark 5. Arrange the cherry tomatoes on a small roasting tin. Drizzle with olive oil and season with sea salt and ground black pepper. Bake in the oven for 20 minutes.
Fry the streaky bacon in a large hot frying pan until just cooked but not crisp. Remove and drain on a plate lined with kitchen paper.
Boil the kettle. Place the spinach in a bowl and pour over the boiling water and leave to sit 2 minutes or until just wilted, drain and set aside.
Brush the cups of a muffin tray with a little oil.
Cut the sourdough bread into circular disks, small enough to fit in the bases of the greased muffin cups.
Line the muffin tray cups with the sourdough discs. Arrange slices of the cooked bacon around the sides of each muffin cup. Add a spoonful of spinach and top with a little goat’s cheese.
