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BAKED BREAKFAST MUFFINS

WITH CRISPY ‘FRIED’ BREAD

SERVES 2

527 CALORIES PER SERVING

These baked eggs are really fun and make a great weekend breakfast or brunch. They are simple to make, look amazing and will kick-start your day. The ‘fried’ bread cooked alongside the vegetables is lovely and crispy and much healthier than the regular sort.

2 tsp olive oil

4 rashers of streaky bacon, trimmed of any fat

4 medium eggs

2 tomatoes, cut in half

100g chestnut mushrooms

2 sprigs of thyme

4 slices of wholemeal bread

salt and freshly ground black pepper

1 Preheat the oven to 200°C/180°C Fan/Gas 6.

2 Brush 4 holes of a muffin tin with the olive oil. Place a rasher of bacon into each hole, with one end covering the base and the rest wrapped around the sides.

3 Crack an egg into each bacon-lined hole in the muffin tin. Season the eggs with salt and pepper.

4 Put the tomatoes and mushrooms in a small roasting tin and season them with salt and pepper. Drizzle them with a little oil and scatter over the thyme. Cut out 4 rounds of bread from the slices with a 7cm scone cutter or a glass of a similar size, brush them with the remaining olive oil and put them in the roasting tin too.

5 Put the muffin tin on the highest shelf in the oven and the roasting tin on the shelf below. Cook for 15–20 minutes until the eggs have set and the vegetables are tender. Serve each of the egg muffins on the crisp ‘fried’ bread with the vegetables alongside.