Muffins are already one of our favourite indulgent treats, whether savoury or sweet. And, just when we thought this baked good couldn’t get any better, Sarah Dall busts out some beautiful batches of flavour-filled muffins, oozing pure delight.
Poached egg and bacon muffin cups
- 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
Preheat the oven to 180°C. Line 6 muffin wells with greaseproofpaper 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.