This is actually a pretty simple breakfast to do with many kind of varieties that you can try around, you can add sausage in it or use quail egg instead of egg and etc.
For my case, I think with some mushroom sauce will be perfect as it will not be too dry to eat on its own and its an addition of nutrition.
The following recipe is for a couple portion. However you can do one whole dozen of the muffin and and eat it as it is without the mushroom sauce or adjust to your liking.
Ingredients
2 slices of bread
4 slices of bacon
2 eggs
salt and pepper
dried parsley
MUSHROOM SAUCE
350g white button mushroom (or your choice of mushroom), thinly sliced
1 tbsp butter
250 ml chicken stock
1 tsp corn starch
1 tsp garlic powder/1 clove garlic
Direction
1. Cut circle (slightly bigger than the bottom of muffin cup) out of each piece of bread. Grease the muffin tin and press the bread in the muffin cups. Place in the oven and bake at 180 degree Celsius for 5 min and then remove from oven.
2. Slightly pan fried the bacon around 5 min or until slightly crisp. Place 2 slices of bacon on top of the bread so they wrap around the sides to form a cup.
3. Crack an egg into each muffin cup. Remove some egg whites if its too excessive.
4. Bake in the oven at 180 degree Celsius around 15-18 min until the eggs are set.
5. Heat up a pan and melt the butter. Add the sliced mushroom and garlic powder and cook until fragrant. Dissolve corn starch in a small amount of water and add to chicken stock. Gradually add chicken stock and continue to stir and cook until the sauce is thickened. Add pepper and parsley to taste.
6. Place the bacon egg muffin on a plate and sprinkle some dried parsley on the egg and season with salt and pepper. Pour the mushroom sauce over it and ready to be served.
0 comments:
Post a Comment