Easier and lighter than a full English, these cute bacon and egg toasts look really impressive and don’t take much effort. A good one for hungover guests
3 tablespoons melted unsalted butter
6 medium slices white or brown bread
6 rashers smoked streaky bacon
4 spring onions, thinly sliced
salt and freshly ground black pepper
6 Portobello mushrooms, grilled, to serve
vine tomatoes, roasted, to serve
1 Preheat the oven to 190C/Fan 170/375F) and grease a muffin tin with the melted butter.
2 Flatten the slices of bread by rolling over each one a few times with a rolling pin. Use a 10cm round biscuit cutter to cut a circle out of each slice of bread. If you don’t have one, you can use a pair of kitchen scissors to cut the circle instead.
3 Cut one of the circles in half and push one half down into a mould in the muffin tin, with the curved edge at the top, so the edges of the bread stick up out of the mould.
4 Then push the other half in the mould so that the two halves overlap slightly and completely line the mould. If you find you have some gaps, just use some of the bread you cut off to fill them in. Brush the bread with the remaining butter.
5 In a heavy-based frying pan, fry the bacon on one side over a medium heat for four mins.
6 Lay a piece of bacon, cooked side down, into each muffin cup. Sprinkle some spring onion over the bacon, then crack an egg into each muffin cup.
7 Season and bake in the oven for 20 mins.
8 Run a small knife around the bread, which will now be toasted, and pop out each muffin from the tin.
9 Serve immediately with a large grilled mushroom and some roasted vine tomatoes to make a complete dish. Otherwise they’re great on their own for a little ‘elevenses’.
Recipe from Breakfast Morning, Noon & Night by Fern Green (Hardie Grant)