|8 slices||White sandwich bread|
|8 slices||Bacon, rind removed (Main)|
|4 tsp||Basil pesto, optional|
|4||Eggs, whisked (Main)|
|1 to taste||Salt and freshly ground black pepper|
|1||Ground black pepper|
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- Preheat oven to 200C.
- Cut crusts off the bread and spread butter on one side. Place a slice of bread butter-side down in eight muffin pans.
- Lie a bacon rasher in each muffin pan allowing the surplus to drape over the sides. Place a teaspoon of pesto into each piece of bread and then cover with sliced tomato.
- Pour over egg (whisked) seasoned with salt and pepper and then sprinkle with a little cheese. Fold the surplus bacon over the filling.
- Bake for 15 minutes or until golden and cooked.