BACON BREAKFAST CUPS

The ultimate student breakfast with a gourmet twist. Toast, crispy bacon and perfectly runny eggs – but as you’ve never seen them before…

Each batch (2 breakfast cups) serves 1

3 rashers of smoked bacon – streaky or back, although streaky works better

2 slices of wholemeal bread 2 eggs

Preheat the oven to 200°C/fan 180°C/gas 6. Cook the bacon until crispy – around 4 minutes each side – in a hot frying pan. Set aside on a piece of kitchen paper to get rid of the excess grease.

Very lightly toast the bread so it is just hot. Using a pint glass, cut a circle from the centre of each slice. Grease 2 holes of a 12-hole muffin tray with a knob of butter or teaspoon of oil, and press the circles of bread into the holes to form little cups. Once the bacon has cooled, use scissors to cut it into large chunks. Arrange the bacon bits in a layer over the bread, reserving a few pieces for serving. Crack an egg on top of each cup, and bake for 20 minutes, or until the egg whites have set. Use a spoon to carefully remove the cups from the tin while still piping hot. Sprinkle with the remaining bacon and serve with the bread offcuts, which you can dunk into the egg like soldiers. I like to make these as a quick brekkie for one – but if you can bear to share, just multiply the quantities by the number of people.