Manly Mondays - Breakfast of Champions

Hello everyone, 

Don't you just think the week would start off so much better with a big breakfast? I am all about breakfast and finding new ways to make it interesting, I feel that if you have something yummy and exciting to look forward to you're more likely to want to get up. Keeping that in mind here is a favourite recipe of Mr.Gingersnap's. I usually make this for him on Sunday, though he likes to "help" by eating my ingredients as we go along! 

I first saw the idea for Bacon Egg Cups over at A Little Freckle and thought they looked too good not to try! They can be made as a big breakfast, a brunch or as a starter depending on how many you want to make. I wrote this recipe as if you are making 6, so 3 each, but in the photos I only made 3, sorry guys. 

You will need: 

• 6 medium-large eggs 
• butter 
• 3-4 slices of brown bread 
• cheddar cheese 
• pepper 
• paprika 
• 8 rashers of bacon 

Firstly you want to grill your bacon until it is almost done, this usually takes around 2 minutes for each side under the full heat of the grill. The bacon should still be a little soft and pink. While you are doing this pre-heat your oven to 200°C/400°F/Gas mark.

Next, prep your muffin tins with a bit of butter for greasing. Just get on in there and smear a thin layer around the bottom and sides of the muffin part of the tin. 

Use a glass to cut circles out of your bread, I find that one slice of bread makes two circles if you go to opposite edges of the slice. Save the left-over bits for the birds, they get hungry over the winter! Place the bread circles in the tins, one in each hole. 

Slice your bacon into strips and wrap it around the edge of the muffin tin, if you have gaps then use some bits from the extra bacon slices to patch it up. If you don't need these bits then just eat them...yum! 

Grate your cheese so you can make a layer of similar thickness to the bread inside your bacon cup. Almost done! Crack one egg into each bacon cup, sprinkle on some black pepper and a teeny bit of paprika and voila, ready for the oven. 

I find that to have a runny yolk it is best to cook them for 11 minutes. If you like a more solid yolk, try 12 or 13 minutes. When they are done it is super easy to scoop them out onto a plate and enjoy! 

This recipe is really quick and easy, you can serve them on their own as a breakfast, with beans and tomato as a bigger brunch or serve on a bed of rocket salad singly for a tasty and decadent looking starter. 

How do you enjoy your breakfast? Let me know in the comments below :-) 

xoxo