Bacon Toastie PotsBacon Toastie PotsBacon Toastie PotsBacon Toastie PotsBacon Toastie PotsBacon Toastie PotsBacon Toastie PotsBacon Toastie PotsBacon Toastie PotsBacon Toastie Pots
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- Lunch
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Egg & Bacon Toastie Pots
Bacon Toastie PotsBacon Toastie PotsBacon Toastie PotsBacon Toastie PotsBacon Toastie PotsBacon Toastie PotsBacon Toastie PotsBacon Toastie PotsBacon Toastie PotsBacon Toastie Pots
Serves :
10
Instructions How to Make It
- Pre-heat oven to 200c. Lightly oil a muffin tray with olive or vegetable oil. Mould each slice of Johnston Mooney and O’Brien Toastie into each muffin holder, (use extra bread to fill the gaps). Lightly cook the rashers until crispy and curl one rasher into each mould. Break an egg into each mould and cook for 10 minutes.
- Serve with a crispy fresh salad for a delicious brunch.
Ingredients
- 6 slices Johnston Mooney and O’Brien Toastie bread
- 6 streaky rashers
- 6 eggs
- Vegetable oil for greasing
