A delicious dish for the cooler months ahead.
Heat the oven to 200°C.
Separate the eye and tail strip of each piece of bacon. Finely dice eye bacon and set aside.
Butter one side of each piece of bread and use a cookie cutter to cut round pieces slightly larger than the bottoms of large (1 cup) muffin pans. Press bread buttered side down into each pan.
Wrap a tail strip of bacon around the inside of each muffin pan to form a lining.
Break 2 eggs into each pan and prick the yolks with a skewer. Season lightly with pepper and place a slice of tomato, if using, on each.
Scatter on the diced bacon and place in the oven to bake for 10 minutes.
Reduce heat to 170°C and bake for a further 18-20 minutes, until eggs are cooked and bacon crisp.
Gently loosen pies from the muffin pans and lift onto plates.
30c from the sale of each pack of Eggs for Soldiers will be donated to Walking Wounded, a not for profit charity organisation whose mission is to support and inspire returned soldiers to get through tough times.
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