Scrambled egg and bacon baskets
These egg and bacon baskets are a fun way of serving a real favourite made into a truly tasty snack or dinner with the simple addition of bacon.
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Servings
4 people
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Serves
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Ingredients
Equipment
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Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 272 | 17.9 | 6.1 | 1.6 | 13.4 | 0.8 | 0.5 |
Method
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Step 1
Preheat the oven to 190C/gas 5. Using a rolling pin each slice of bread very flatly then lightly brush each side with a little oil.
Step 2
Press each bread piece into a deep sided muffin pan or a mini pudding basin at an angle so that the bread forms a flower shape. Cook in the preheated oven for 5 - 8 minutes or until crisp, lightly browned and the baskets holds its shape when lifted from the pan.
Step 3
Meanwhile, preheat the grill to medium and then cook the bacon for 3 - 5 minutes or until thoroughly cooked. Then using a pair of scissors cut each rasher into small dice.
Step 4
Beat the eggs together with the chives in a jug. Melt the butter in a medium saucepan over medium heat until foaming, then add the egg mixture and snipped bacon. Using a wooden spoon, cook, stirring constantly for approx 3 - 5 minutes or until lightly scrambled. Taste and season if necessary.
Step 5
Place the bread baskets on serving plates then divide the egg and bacon mixture between the baskets and serve immediately. Do not leave these to stand for long as the bread will go soggy.