I have made this recipe before but managed to burn the whole thing (and was disappointed as well), but this morning’s try came out rather well…and well enough to eat!
- 6 slices of bread (I used multigrain)
- 2 eggs
- 1 slice of bacon per egg
- pepper & salt
also needed: 2 ramekins and baking paper, rolling pin
First preheat your oven to 175 degreed.
In mean time, line the ramekins with the baking paper and make sure the baking paper is pushed in well. Now cut the crust from the bread as thinly as you can and flatten the bread with your rolling pin. Place the flattened bread into each ramekin, letting the three slices overlap so we end up with a good bread basket for our egg and bacon.
Fold the bacon into the ramekin, so it lines the sides of the ramekins, and the carefully break the egg into this. Season well with pepper and salt.
Place the ramekins in the middle of the baking tray, and let bake for 18 minutes till crispy or till the white has become solid. Once cooked, take the ramekins out of the oven, and lift the breadbaskets carefully out of the ramekins, using the baking paper to lift the package. Carefully remove the baking paper and serve whilst hot.