Bacon & Egg Baskets – step by step for Mothers Day

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Having just finished a week long detox I’m craving toasted sourdough, avocado and poached eggs, a mug of tea followed by a latte. I’m putting that on my wish list for Mothers Day (before we have to race out the door for 3 hours worth of soccer!) but if your loved ones have a bit more time on their hands to take care of you, these bacon & egg baskets are pretty easy for even the non cooks amongst us and impress to no end.  Alyce Alexandra has a wonderful recipe for these in her “Quick Fix: Every Occasion – recipes for the Thermomix”cookbook. I have used that for inspiration and adapted it for the non Thermomix people out there.   As a serving suggestion dish up with a gourmet tomato sauce and a side of asparagus wrapped in proscuitto and pan fried in olive oil  and of course some champagne. Very fancy, and you deserve it!

Below is an easy to follow guide to making these egg baskets, print it out and hand it over…..the recipe is for 6 but if you are using this for a brunch another time just double the quantities and it will make 12 easily.

Ingredients 

6 eggs

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4 spring onions, finely sliced

1 clove garlic, crushed (using a garlic crusher)

3 rindless bacon rashers, cut into very small pieces

A small knob of butter (10g)

Handful of baby spinach leaves

2 Tbsp finely chopped parsley, (leaves only)

1/2 punnet cherry tomatoes

2 Tbs Dijon mustard

salt & pepper (a couple of grinds of each)

1 1/2 – 2 sheets ready rolled puff pastry

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Method

  1. Put finely chopped spring onions, garlic is a saucepan with the butter and saute over a medium high heat for 1 minute and then add the bacon and saute for a further  3 – 4 minutes. Turn off the heat.
  2. Add chopped spinach, parsely, tomatoes, mustard & salt and mix through.  Take out of the saucepan and put all the ingredients into a bowl, cover with cling film and put in the fridge for 1 hour.
  3. Preheat oven to 200 celcius. Grease with butter or spray with an oil spray a 6 hole muffin tin – they can get a bit stuck so make sure you grease them well including the top.
  4. Cut the pastry sheets into 6 squares and then line the muffin tin with the squares – just gently push them in and you will have bits sticking out the top but that is good.
  5. Get the bacon mixture out of the fridge and divide up into the pastry baskets, leaving enough room for an egg on top.
  6. Crack and egg into each basket.

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7. Bake in oven for 20 minutes or until the eggs are cooked and the pastry golden.  When done take out of the oven and cool in the tin for about 5 minutes before removing. You may need a blunt knife to help get them out

Enjoy! Especially if you are getting this for Mothers Day and someone else has made them for you. xx

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Bacon & Egg Baskets – step by step for Mothers Day

Ingredients

  • 6 eggs
  • 4 spring onions, finely sliced
  • 1 clove garlic, crushed (using a garlic crusher)
  • 3 rindless bacon rashers, cut into very small pieces
  • A small knob of butter (10g)
  • Handful of baby spinach leaves
  • 2 Tbsp finely chopped parsley, (leaves only)
  • 1/2 punnet cherry tomatoes
  • 2 Tbs Dijon mustard
  • salt & pepper (a couple of grinds of each)
  • 1 1/2 sheets ready rolled puff pastry

Instructions

  1. Put finely chopped spring onions, garlic is a saucepan with the butter and saute over a medium high heat for 1 minute and then add the bacon and saute for a further 3 - 4 minutes. Turn off the heat.
  2. Add chopped spinach, parsely, tomatoes, mustard & salt and mix through. Take out of the saucepan and put all the ingredients into a bowl, cover with cling film and put in the fridge for 1 hour.
  3. Preheat oven to 200 celcius. Grease with butter or spray with an oil spray a 6 hole muffin tin - they can get a bit stuck so make sure you grease them well including the top.
  4. Cut the pastry sheets into 6 squares and then line the muffin tin with the squares - just gently push them in and you will have bits sticking out the top but that is good.
  5. Get the bacon mixture out of the fridge and divide up into the pastry baskets, leaving enough room for an egg on top.
  6. Crack and egg into each basket
  7. Bake in oven for 20 minutes or until the eggs are cooked and the pastry golden.
  8. When done take out of the oven and cool in the tin for about 5 minutes before removing. You may need a blunt knife to help get them out
https://www.boiledeggsandsoldiers.com/2014/05/bacon-egg-baskets-step-by-step-for-mothers-day/

What’s your favourite brunch meal?

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