Kumara, Bacon & Egg Cups
Oh yes, these will be a staple in our house from now on – I did the usual thing and made extra at the time, only to come back to find an empty tin and a couple of full small tummies! Great for breakfast on the run, leisurely weekend brunches and picnics in the park – lucky they are so easy to make, and it makes use of my old muffin tins which don’t see much action anymore. Experiment with your own herbs and spices, serve with different chutneys and mayos – make them your own!
1 large orange kumara
1-2 teaspoons of fat of choice (I used bacon fat but you could use ghee, butter etc)
3 rashers of bacon*
6 large eggs
handful of fresh herbs (I used sage, thyme & chives)
salt and pepper
*use a good chemical, preservative, colour free kind (I use Hendersons Bacon)
Preheat oven to 190˚C, fanbake.
Peel the kumara and slice thinly. Line a large muffin tin with baking paper (I just use a large strip so I can pull them out easily) and brush with melted fat. Place in the slices of kumara, season and sprinkle over some fresh herbs.
Bake in the oven for 15mins. Once kumara is in the oven, cut the bacon slices in half, and panfry for a few minutes each side.
When the kumara is almost done pull them out of the oven and place the bacon around the muffin tins (spoon over any fat left in the pan). Break eggs gently into the holes, season and add more herbs.
Pop back in the oven for 10 minutes – or longer if you want cooked yolks (but seriously, who would want that?!)
Pack up for a summer picnic, serve with a fresh salad for brunch, or eat straight from the tin whilst squealing about how hot they are!