Thank you Sue K. for sharing this recipe that appeared on the ‘buzzfeedtasty’ page on Facebook. These little breakfast lovelies are such treats and just a bit different. They were certainly a lovely start to our Sunday.
What you need…
Muffin tin, greased
3 slices bread
3 teaspoons Parmesan or Cheddar cheese, grated
6 rashers back bacon
Sea salt and black pepper
What to do…
Preheat oven to 180°c / 350° f / gas 4.
Choose a cookie cutter that is the same size as the bottom of your muffin tin holes and cut six circles from your bread slices, nestling them snugly into the bottom of six of the holes.
Sprinkle a teaspoon of cheese into each one.
Dry-fry the bacon so that it’s only just cooked and remove from the pan, setting aside until it’s cool enough to handle. Wrap each rasher around the edge of each muffin hole and then break an egg into each one.
Season with salt and pepper and pop in the oven for 15 minutes.
Transfer your breakfast boudins to warm plates and take to your kitchen table, already laden with knives and forks, freshly squeezed orange juice, steaming coffee and the weekend newspapers. Bliss!
Really easy – great for whipping up on a Saturday or Sunday morning whilst the coffee brews