Baked Breakfast Toast baskets
Makes 1 serving i.e 2 toast baskets
Ingredients
- 4 tbsp finely chopped mushrooms
- 2 tbsp finely chopped onion
- Salt and freshly ground black pepper
- 2 slices white bread, crusts removed
- 30ml butter, melted
- 3 rashers bacon, cooked
- 2 eggs
- large handful Rosa tomatoes
- Avocado, sliced
- Chives, chopped
Method
- Preheat the oven to 180⁰C.
- Fry the mushrooms and onion until soft and glossy. Season with salt and pepper.
- Thin the bread slices with a rolling pin, then carefully butter both sides.
- Grease two holes of a giant muffin pan. (we used non-stick cooking spray)
- Press a slice of bread in each hollow.
- Wrap the bacon around the edge of the bread basket. Use 1 ½ rashers per bread basket.
- Divide the onion and mushroom mixture between the bread baskets.
- Break an egg over the top of each and season.
- Bake for about 10 minutes until the egg is firm and set. Meanwhile, roast the tomatoes.
- Serve with tomatoes, avocado & chives to garnish.
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