Turn your breakfast into a showstopper with these poached egg and bacon muffin cups. A crisp croissant cup cradling juicy tomatoes, crispy bacon and a silky poached egg. Perfect for lazy weekend brunches or when you want something special without too much fuss.
Poached egg and bacon muffin cups
Ingredients
- 2 croissants, cut into thin slices
- on the diagonal
- 50g butter, melted
- 12 baby tomatoes
- 15ml (1 tbsp) oil
- 12 rashers streaky bacon
- 10ml (2 tsp) vinegar
- 6 very fresh extra-large eggs
- 50g Parmesan, grated
- salt and freshly ground black pepper, to taste
- microherbs, to garnish
Instructions
Preheat the oven to 180°C. Line 6 muffin wells with grease proof paper squares.
Arrange the slices of croissant around the base and sides of each muffin well and brush with the melted butter. Bake in the oven until crispy and golden, 15 minutes.
In a large frying pan over medium heat, flash-fry the tomatoes in the oil, then fry the bacon until crispy, about 5 minutes.
Fill a medium-sized pot with water, add the vinegar and bring to a boil. Crack one egg at a time into the water and poach over low heat, 4 minutes.
Remove from pot with a slotted spoon and set aside.
Remove the croissant baskets from the oven and fill with crispy bacon, baby tomatoes and a poached egg. Sprinkle over some grated Parmesan, season to taste and serve garnished with microherbs.
