Baked Bacon and Egg Breakfast

Your classic breakfast

Serves: 4

Preparation time: 15 Minutes

Cooking time: 12 Minutes

Ingredients:

• Olive oil
• 4 Slices bread
• 4 Roma tomatoes, halved length-ways
• Sea salt and freshly ground black pepper
• 8 Rashers spiced, dry-cured back bacon
• 4 Large free-range eggs
• Chives, snipped, for sprinkling

Method:

1. Preheat the oven to 200°C.
2. Grease 4 large muffin pans with oil.
3. Brush the bread on both sides with oil and arrange on a baking tray.
4. Brush the tomatoes with oil and place, cut side up, on the baking tray. Season with salt.
5. Line each muffin pan with 2 rashers of back bacon, fat side up.
6. Break an egg into each one. Bake for 10 minutes, then turn the bread and bake for another 2 minutes - the eggs should be just cooked, even so slightly soft, and the bread crisp and golden.
7. Very lightly season the eggs with salt and twist a little pepper over the tomatoes and eggs.
8. Transfer the bacon and egg to a slice of toast and serve with the tomatoes and a sprinkling of chives.

Credit:   https://taste.co.za/

Phillippa Cheifitz: 

Woolworths TASTE Magazine