Bacon and Egg Muffins

Ingredients for 4 servings:

• 6 eggs, size L or M
• 24 slices of bacon
• 1 tsp olive oil or rapeseed oil
• salt and pepper
• Oil for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 27 minutes

Fried eggs cooked in a muffin tin surrounded by bacon.

Preheat the oven to 180°C (top/bottom heat) (150°C fan-assisted oven). Meanwhile, lightly brush a 6-hole muffin tin with oil. Place four strips of bacon crosswise on top of each other in each cavity, leaving the ends hanging over the edge. Crack an egg into each cavity. Sprinkle salt and pepper on each egg to taste. Place the tin in the hot oven and bake for 12-15 minutes. 10-12 minutes is usually sufficient with fan-assisted oven. Check the temperature several times, and if the egg is firm enough, you can remove the tin from the oven earlier. Let it cool for 1-2 minutes, then carefully remove it from the tin. Tip: If you use a silicone tin, removing the bacon is much easier, and you don’t necessarily need the oil.