Just in time for Mother’s day, here is a little breakfast treat. A new take on bacon and eggs. Especially because you don’t need to use bacon. You can use pastrami, just like I did, or even spinach leaves if you want a vegetarian option. One tip is to decide on how hard or runny you would like your eggs because if they are too hard, it becomes a bit too heavy to eat. I made these for a brunch with friends and they flew off the tray in no time.

Nice and easy and very little cleanup time.  All you need with it is some nice cup of tea and off you go…

Enjoy!

What you need:

• 1 muffin tin
• 6 muffin cases
• 6 small eggs (or quail eggs if you feel adventures)
• 6 slices of pastrami (or bacon, chicken slices)
• 18 spinach leaves (3 per case) ONLY if you are making the vegetarian option. (If you want to add spinach to the pastrami then you can use 6 leaves)
• Mushrooms, sliced thinly
• Chives to garnish
• Salt & pepper to season

What you do:

1. Line the muffin tin with the cases
2. Place the pastrami (and the spinach –  if using) in the cases
3. Crack an egg in each case
4. season with salt and pepper
5. Cook for 10 -12 minutes in a pre-heated oven at 200 degrees

ENJOY!

WIth Love …