I’m getting way too outdated already. This was a recipe that I have wanted to try out since the beginning of last year. Look at how long it took me to finally do it. About a year.
Anyway, be warned. This recipe may look easy, which a lot of breakfast muffin videos propagate with their ten-seconds footages. But it is not exactly that easy, although it can be – only if you’ve got the right kitchen tools to start with.
My recipe here is probably a little more complicated too because it uses bread instead of just bacon for the muffin base. Even though it is a lot more of a hassle to have to roll out the bread slices for the purpose, it does make it a lot easier to serve and eat the muffins like that. It is almost like eating a mini egg mcmuffin, my favourite Mac item of all.
- Butter: 1 tbsp, melted
- Bacon: 10 thin slices
- White bread: 15 slices, edges trimmed
- Cheddar cheese: 100g, grated
- Salt: to taste
- Lemon thyme: 1 stalk
- Egg (small): 10, at room temperature
- Ground blackpepper: to taste
- Preheat oven at 180 degrees Celsius.
- Grease 10 paper muffin cups with lots of butter.
- Place all bacon slices onto a shallow pan. Pan-fry each side for 3min till almost crisp. Remove from heat and set aside.
- Flatten all the bread slices using a rolling pin. Cut out 1 large circle per slice.
- Halve each bread circle. Use the 2 halves from each circle to place along the side of each paper muffin cup, overlapping slightly. Repeat for the remaining 9 cups.
- Cut the remaining 5 slices of bread equally into quarters. Place each quarter into the bottom of each muffin cup to form the cup bases. Use remaining bread pieces to patch up any gaps in the cups.
- Slice each piece of bacon into 2 equal halves. Lay both halves into one muffin cake on top of the bread base in a cross shape.
- Spoon 1 tsp of cheese on top of bacon. Sprinkle with salt and thyme to taste.
- Crack 1 egg into a separate cup. Pour egg yolk slowly into muffin cup using a spoon, followed by the egg white, just enough to fill the cup to the rim. Set aside the remaining egg whites for other recipes. Repeat for the remaining 9 cups.
- Sprinkle some blackpepper on top of egg. Bake 25 min or less, depending on how cooked you want the egg to be.
- Use a knife to spoon the muffins out of the paper cups to serve.
- Remember to choose the smallest eggs you can find for these breakfast muffins. Otherwise, the egg whites would be flowing out onto the tray and into the oven! Don’t try using quail eggs though, unless you are really fine with the excess cholesterol level.