Monday, 25 February 2013

Sunday Brunch: Egg Bombs

I have been meaning to write up this sweet little recipe for a while. A couple of weekends ago, one of my favourite chums, Kelly came to stay with me in London.This in itself was a lovely treat as I don't get many visitors from outside the city, with my family living in Cornwall and my friends all over the place.

Now, being one half of a long distance relationship means I know how to make the most of the weekends. This nearly always includes an enormous breakfast/brunch to start the day. J and I always take the time to cook something scrummy in the mornings. Whether the old favourites, or trying something new.

Taking a look in the fridge for some breakfast ingredients, I was set to whip up what I could find. Turns out, I had some eggs, bacon, butter and bread. As Kelly had a long trip up on the Friday night, I left her snoozing and set to work - egg bombs were born.

Picture courtesy of Kelly as she enjoyed them so much, she made them for her boyfriend at home. I was too hungry to take any snaps!

All you will need for this is:-

  • A muffin tray
  • 2 eggs per person
  • 2 slices of square bread per person (doesn't matter what type but preferably thickly sliced)
  • 2 slices of back bacon per person
  • Butter for greasing

Start by greasing your muffin tray with a generous helping of butter (or marg for the more healthy conscious. I am a butter girl all the way).

Cut the crusts off your bread and squish it flat with the palm of your hand. Now press this into the muffin tray lining the holes, being careful  not to rip it.

Wrap your bacon around the inside, you can just about get it to cover the lining of the bread, leaving the rind side up so it will crisp up in the oven. Crispy bacon is best. This should provide a sealed 'cup'.

Crack your eggs and pour one in to each 'cup', and season. Don't worry too much if they spill over as this won't affect the taste, just the aesthetics!

Pop in to a pre-heated oven at around 190 degrees and leave for about 10-15 mins before checking. The eggs should still jiggle but not run when tipped, and the bacon should just be catching around the edges. If you prefer your eggs more done (I like them very runny) then you can cook for a bit longer.

All is left is to wake up your sleepy friend with a big pot of freshly brewed coffee, and hand her a plate of these little beauties. Named so as they tend to explode as you cut in to them. Nothing like gooey eggs running into buttery bread, topped off with bacon.

E x

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