As featured on Everyday Gourmet
Cook Time 45 minutes
Servings makes 12
Ingredients
- 12 rashes short cut bacon
- 10 free range eggs
- 150g mushrooms, diced
- 1 tsp thyme, finely diced
- 1 tbsp butter
- Sea salt and black pepper, to season
- Basil, to garnish (optional)
Sunflower Seed and Basil Pesto
- 2 cups basil leaves
- ⅓ cup parsley, finely chopped
- 2 tsp chilli flakes (optional, plus extra for garnish)
- 2 small cloves garlic, finely minced
- 1-2 tbsp lemon juice
- ½ cup olive oil
- ½ cup sunflower seeds
- Salt, to season
Method
Preheat fan-forced oven to 180°C.
Place frypan over medium heat, when hot, add butter and allow to melt then add mushrooms and toss well in the butter to combine. Add thyme and season with salt and allow mushrooms to cook through, adding a splash of water if needed. When softened, set aside.
To make pesto, place basil leaves, parsley, garlic, lemon juice, olive oil, sunflower seeds and chilli flakes if using in a small blender or food processor and blitz on medium speed until a chunky paste has formed. Scrape down sides as needed. Add a little salt to season.
Spray a flexible non-stick 12-hole muffin pan with olive oil.
Slice bacon in half length ways and line the sides of each individual pan with bacon.
Whisk eggs in large mixing bowl and then place in a pourable jug.
Place a tablespoon of cooked mushroom in each individual pan. Top with egg mixture, a teaspoon of pesto and a little chilli flakes if desired and seasoning on top then place in oven and bake for 15-20 minutes. Egg should be just set but still soft in the middle.
Remove from oven and allowing the bacon and egg cups to rest for 5 minutes before removing. Take a butter knife and run it around the edge of each pan and carefully remove. Serve warm or chilled and garnish with basil.
TIP: To make a vegetarian version of this dish, use zucchini instead of bacon, slice lengthways and lightly pan fry to soften then use the zucchini in the same way as the bacon.
