Breakfast is always a tough one for me. I was never really keen on breakfast growing up and my son seems to have picked up my habit. However, with this new' habit' of cooking and having my mum around, well, I am forced to make sure there's brekkie on weekends.
B.A.E aka bacon and eggs is a standard feature in my house and this one time I decided to do something simple and to elevate it with something unique. Bacon and egg muffins. Not muffins in the real sense with flour and butter. This recipe is way simpler. And to elevate what is essentially a basic brekkie, I made an avocado sauce :-) Yes, sauce. another wonderful way of incorporating that all important avocado love into your main meal.
Makes 6
8 large eggs
200grams cooked and chopped streaky bacon
100ml double cream
Vegetable oil
Salt and pepper to taste
2 large ripe avocados
Olive oil
1 large lemons
1 garlic clove
Special equipment
Muffin tray
Pre-heat your oven to 180 for about 10 minutes as you prepare your ingredients. I prepped my muffin tray by brushing some oil in the cups.
Crack all your eggs into a bowl and add your cream, chopped bacon and season with salt and pepper. Pour the egg mix about 3/4 way into each muffin cup. Place the tray in the middle shelf and bake for about 10 minutes or until the eggs catch a golden brown colour. Place them aside on a cooling rack or plate.
Next, is the sauce. A very simple thing to do. De-seed and chop up your avocado and place in a blender with about 4 tablespoons of olive oil, 1 clove of garlic, the juice of the 2 lemons and salt and pepper to taste. Blend it all up. It should take on a thick but runny consistency. Taste to make sure you have the right balance of tang and salt.
Plate up your muffin with some salad leaves and avocado for a fancy looking breakfast