Macon & Egg Cups

INGREDIENTS

8 slices whole-wheat bread
6 rashers macon
6 eggs
Chopped spinach, mushrooms, or veg of choice
(optional)

METHOD

Preheat oven to 180. Spray muffin cups with non-
stick spray. Flatten bread with a rolling pin. Cut
into 8 rounds. Cut each round in half, then press
2 halves into each muffin cup. Use extra bread to
patch up gaps. 
Cook macon as preferred.
Place 1 slice macon into bread cup, and crack
an egg into each.
Sprinkle with veg of choice, and season to taste.
Bake until whites are just set, about 20 minutes.
Run a small knife around edges of cups, release
and serve immediately.

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