Breakfast Rounds MyZA

As one gets older and presumably wiser the traditional breakfast fry up loses its greasy appeal and, frankly, the need to cure hangovers also fades into a memory.

But, it still feels good to have breakfast on the patio surrounded by loved ones.

So, I have been experimenting a bit of late in the hopes of coming up with an easy, ‘one pot’, healthy breakfast – hence these ‘Breakfast Rounds’.

Ingredients:

2 Eggs per person
1 packet of streaky Bacon (I have used those new bacon rounds as well as they fit nicely into a muffin pan)
Cheese of choice
A can of tomato and onion ‘train smash’
Coriander to taste

Method:

I use one of those silicon deep dish muffin pans. Set the oven at 180 degrees centigrade.
Line each muffin pan receptacle with the streaky bacon – effectively you are going to make a ‘container’ out of the bacon – and blind bake in the oven just so that the bacon discolours whilst you prepare the rest of the ingredients.
Cut the cheese into slices that will fit the bottom of the individual muffin pan receptacles.
Chop the coriander and mix with the ‘train smash’
Take the muffin pan out of the oven, place the cheese slices at the bottom, break an egg on top and spoon your train smash over (this flavours and helps prevent the egg yolk drying out)
Place back in the oven for between 12 and 20 minutes – soft or hard yolk.
Spoon the egg rounds out of the muffin pan and serve on lightly toasted ciabatta – in the image below we used ‘home baked’ bread as we were too lazy to go to the shop for ciabatta!

Tip: Place the leftover bacon and a couple of tomato slices in a pan in the oven at the same time as the eggs. Sprinkle tomato with basil and feta. Try some braai spice (the one with coriander in ) on the bacon.

Time: 30 minutes

Feeds: 3 people