A lovely way to prepare bacon and eggs in the morning, or if you're preparing a special lunch, in this recipe, eggs are baked in bacon and topped with cheese and Worcestershire sauce, forming little egg cups. Serve with soldiers.
- 4 sliced smoked back bacon
- 4 eggs
- 75g extra-mature cheddar cheese
- 1 tsp. Worcestershire sauce
- Salt and black pepper
Fry the bacon so that's not cooked through, but so that it's not raw. Grease 4 holes of a muffin tin with the butter, then use the bacon slices to line the sides of the muffin holes.
Crack an egg into each muffin hole. Bake in a 180C oven for 10-15 minutes or until the eggs are almost set and cooked to your liking. Sprinkle with cheese, Worcestershire sauce, salt and pepper. Bake until the cheese is melted. Serve hot.