Wednesday, 3 July 2019
EGG AND 'BACON' BRUNCH
4 slices vegetarian bacon, defrosted if frozen
2 free range eggs
Either use a muffin tray or (as I did) place a couple of silicone muffin moulds on a tray.
Place two pieces of the bacon in each mould, so that they overlap.
Crack an egg into the middle of each.
Place in oven at 180°C/350°F/Gas 4 for about15 minutes until the eggs have set.
Slide a knife around the edge and remove the moulds.
N.B. Vegetarian bacon is drier than its meaty counterpart, so the edges may burn. if so, just snip them off.
Serve on their own or with chosen accompaniments.