Breakfast , literally meaning “breaking the fast” of the night.
I felt like spoiling the family last Saturday morning and decided to make this Individual baked breakfast cups.
Mainly because you don’t have 20 pots and pans to clean afterwards and as an added bonus they will think I’m terribly creative. Face it! all moms and wifes loves compliments. Oh yes and off course this was also a great way to use up all the odd pieces of bread in the bread bin. (don’t ask, I prefer rye, my husband prefer brown and my son wants white bread, (no! off course he don’t realize it is a multi loaf, as white as a Lilly but with all the goodness of a brown bread…he,he,he.)
250 g ( 1 x pack) Low fat, low Sodium bacon
6 x eggs
1 Tomato ( cut into 6 slices)
Garlic and parsley butter
Garlic chives (optional)
60 g of grated cheese (optional)
salt and pepper to taste
Pre heat oven to 180 degrees. Grease 6 x ramekins with garlic and parsley butter.
Place Bacon in Ramekins.
Add the tomato at the bottom of the ramekins.
Break egg open over the tomato, sprinkle with salt and pepper and top with chopped garlic chives and cheese. Bake for +- 10 – 15 minutes depending on how you like your eggs done. Switch your oven to grill and grill for a minute. In the meanwhile Toast bread and cut into triangles. Serve with a dollop of jam. (I’ve use a diabetic strawberry jam.)
By baking everything in ramekins you virtually cut out all the fat you would normally use frying the bacon, eggs and tomatoes separately.
Using fresh herbs is always a winner with eggs, plant herbs in small containers in your Kitchens window still if you don’t have garden space.