Please forgive the lack of posting over the last month, I’m afraid I was a bit busy over Christmas as I moved house the first weekend in January! I trust you all had a lovely break and you are enjoying 2016 so far.
Now that I’m pretty much settled into my new home, I promise to bring you a lot more recipes and recommendations – hopefully you’ll enjoy them as much as I like making them!
To begin with I thought I’d share a easy-peasy recipe I tried out at the weekend. I saw a similar dish pop-up on my facebook feed, so I’ve had a go myself and made a couple of alterations.
You’ll need per person:
1 free range egg
1 slice of wholemeal bread
Pinch of garlic salt
2 slices of smoked streaky bacon
Handful of grated cheddar
Seasoning to taste – I used salt, pepper and some dried mixed herbs
Vegetable oil for greasing muffin tray/ramekin
Start by setting your oven to 180°C – chuck your bacon in. You want it halfway cooked but not crispy. I gave mine about 5 mins once the oven had warmed up.
Meanwhile grab your ramekin or muffin tin – I used the clay pots that were left from baking camembert over Christmas, grease the bottom and sides – and cut your slices of bread so they will fit into it. (Left over crusts were fed to the birds)
You can squidge the bread down a bit so it all fits in.
Once you’ve done this add a bit of garlic salt and a sprinkling of cheese.
Get your bacon out of the oven and allow to cool for 5 mins.
Then, wrap the bacon, 2 rashers per pot in my case, around the inside of the ramekin.
Then crack your eggs into them. Add desired seasoning – I’m adding paprika to mine next time!
Shove them in the oven for 10-15mins – depending on how you like your yolks. Be warned I always find it really hard getting my yolks spot on! I found the best way to get a nice runny yolk is to take it out of the oven when it’s just under done – leave it for a few minutes and it will carry on cooking to perfection (see 2nd picture)
Serve immediately with a big pot of tea!