- 6 slices sandwich bread, crusts removed
- 30 g butter, melted
- 6 eggs
- 3 slices bacon, chopped
- 1 tablespoon chopped fresh parsley
- Brush each piece of bread with butter. Press into greased deep patty tins.
- Break an egg into each bread case.
- Top with an even amount of chopped bacon.
- Sprinkle with a little parsley.
- Bake in a moderate oven 180oC for 15 to 20 mins or until egg is firm.
- Serve warm or cold.
- Store in an airtight container in the fridge for up to 3 days.