These are a great little snack for a paleo pre-dinner party or it is great to make a bunch of them and keep them in the fridge for your lunch at work throughout the week. You can re-heat them in the grill or microwave. I’ve kept them in the fridge for days and they’ve been just as yummy as they were to begin with.I first saw this on Sarah Wilsons site here and thought what a great idea!
Ingredients:
As much bacon as you like, rind removed (I used about 4 long rashers to make 6)
As many organic eggs as you like (I used 6)
A handful of whichever herbs you like, chopped… Chives, parsley, oregano would all be very nice
A few shavings of parmesan cheese if you want to
Rock Salt
Directions:
Pre-heat oven to 190’c
Line a muffin tin with baking paper or grease the tin
Line each hole with bacon
Crack an egg into each one
Top with herbs and sprinkle of rock salt. I also topped mine with cayenne pepper
Cook for around 15 minutes or until egg is set
Line a flat tray with baking paper
Turn out you bacon and eggs onto flat tin to cook the underside of the bacon
Cook for a few minutes
Once cooked, top with a little parmesan cheese and serve
Have you tried any other variation to these? I bet they would be delicious with some chopped tomato or olives on top!
Bee xx
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