Egg Cups with Bacon Dippers

Prep: 10 minutes

Cook: 20 minutes

Makes: 6

Serves: 6

Difficulty:

Cuisine:

Saved:

536

Recipe by: Foodbank

Support the brands that support Foodbank. This recipe was made with Helga's Traditional Wholemeal bread wrapped in bacon

Credit: Whisk Media Group

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Egg Cups with Bacon Dippers

Ingredients:

50g butter, melted

6 slices Helga's Traditional Wholemeal bread, crusts removed and reserved

6 rashers streaky bacon, cut in half lengthways

40g baby spinach

1/3 cup shredded tasty cheese

6 eggs

Chives, snipped, to serve

Method:

Preheat oven to 190°C. Brush a 6 hole muffin tin with half the melted butter for the egg cups. Grease and line a baking tray for the bacon dippers
Gently roll each slice of bread flat with a rolling pin and press each slice of bread into the prepared muffin hole. Brush with remaining melted butter
Wrap a strip of bacon around each reserved crust and place on the lined baking tray. Bake both trays in the oven for 10 minutes
Remove both from the oven, turn the bacon soldiers over. Place a few spinach leaves into the bread cups, and divide the cheese evenly between them. Gently crack an egg into each cup
Carefully place both trays back in the oven and bake for another 15 minutes or until the egg is just set and the bacon soldiers are crispy
Remove from the oven, allow cups to cool in pan for 5 minutes before removing. Serve sprinkled with chives, salt and pepper
Dip bacon soldiers into gooey eggs and enjoy!