Cambridge House B&B
Bacon Wrapped Baked Eggs: Breakfast-Brunch
Prep time:15 minutes
1 dozen eggs
24 slices extra lean bacon
3 plum tomatoes
12 slices French baguette
salt and pepper
Preheat oven to 400º.
Lightly brush a 12 cup muffin pan with olive oil. Line each cup with a slice of bacon around the side and on bottom.Crack an egg into each cup. Season with salt and pepper. Bake for 12 minutes.
Lightly toast baguette slices. Use a butter knife to loosen bacon wrapped eggs, placing one on each toasted baguette.
Top with a slice of tomato and enjoy! Serves two per person.
(Adapted from: Breakfasts by Jacque Malouf, Conran Octopus Limited: London.)