RISE AND SHINE
RECIPES ANNA BURGES-LUMSDEN PHOTOGRAPHY IAN WALLACE FOOD AND PROP STYLING LOUISE PICKFORD *If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – cook the eggs until the whites and yolks are solid.
B AC O N A N D E G G C U P S Makes 12 GF Takes 35 mins Cost per serve 43p 24 rashers streaky smoked bacon butter, for greasing 60g Cheddar cheese, grated 4 tbsp crème fraîche 12 eggs 2 tbsp chopped chives
1 Preheat the oven to gas 6, 200°C, fan 180°C. Fry or grill the bacon for 2 minutes on each side. Grease 12 small, ovenproof ramekins with butter then line the inside edge of each with 2 rashers of the bacon, making sure the edges are covered evenly. Put any excess bacon in the bottom of the dishes. 2 Scatter half the cheese over the bases of the dishes, top with ½ tsp crème fraîche, then carefully crack an egg into the centre of each. Scatter with the rest of the cheese, another ½ tsp crème fraîche, chopped chives and seasoning. 3 Bake for 14 minutes, or until the yolk is set.* Leave to cool for 5 minutes, then serve in the ramekins. Each serving contains Energy
872kJ 210kcal 11%
Fat
Saturates
18g 7g 25% 34%
Sugars
Salt
0g 0%
1·4g 23%
of the reference intake. See page 194. Carbohydrate <1g Protein 13g Fibre <1g
GET AHEAD You can cover and chill these for up to 2 days after step 2. Just bake for a few extra minutes if cooking straight from the fridge.
Cherry amour Combine two classics with this panettone French toast recipe at tes.co/frenchtoastpanettone 14