How cute are these;  bacon, egg and toast all rolled up in one muffin-sized package. They take no time to throw together and are perfect when you need to cook lots of eggs at one time. Customize them to your own particular taste or to whatever extra’s are at hand. Prosciutto or Pancetta could be substituted for the bacon, and sauteed chopped mushrooms with chives could replace the spinach.





PREPARATION


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!


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



NUTRITION INFORMATION


Serving Size: 1 (87 g)     Servings Per Recipe: 6

Calories 152.6    Calories from Fat 82 54%    Total Fat 9.1 g 14%    Saturated Fat 3.6 g 18%    Cholesterol 207.6 mg 69%    Sodium 600 mg 25%    Total Carbohydrate 1.3 g 0%    Dietary Fiber 0.1 g 0%    Sugars 0.3 g 1%    Protein 15.4 g 30%