A delicious dish for the cooler months ahead.


  • 8 Sunny Queen Eggs for Soldiers

  • 4 slices middle cut bacon, rind removed

  • 4 slices thin white or wholemeal bread

  • 4 tomato slices (optional)

  • Softened butter

  • Salt and pepper


  • 1.

    Heat the oven to 200°C.

  • 2.

    Separate the eye and tail strip of each piece of bacon. Finely dice eye bacon and set aside.

  • 3.

    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.

  • 4.

    Wrap a tail strip of bacon around the inside of each muffin pan to form a lining.

  • 5.

    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.

  • 6.

    Scatter on the diced bacon and place in the oven to bake for 10 minutes.

  • 7.

    Reduce heat to 170°C and bake for a further 18-20 minutes, until eggs are cooked and bacon crisp.

  • 8.

    Gently loosen pies from the muffin pans and lift onto plates.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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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