- 12 rashes short cut bacon
- 10 free range eggs
- 150g mushrooms, diced
- 1 tbsp Melrose Organic Coconut Oil and Ghee, plus extra for greasing
- 2 tsp chilli flakes (optional, plus extra for garnish)
- Sea salt and black pepper, to season
- 1 cup basil leaves
- ½ tsp finely minced garlic
- 2 tsp lemon juice
- ¼ cup Melrose Premium Liquid Coconut Oil
Preheat fan-forced oven to 180 degrees.
Place frypan over medium heat, when hot, add coconut oil and ghee and allow to melt.
Add mushrooms and toss well with salt and allow mushrooms to cook through, adding a splash of water if needed. When softened, set aside.
Place basil leaves, garlic, lemon juice and liquid coconut oil in a small blender or food processor and blitz on medium speed until a smooth paste has formed, add a little salt to season.
Grease a 12-pan muffin tray with coconut oil and ghee.
Slice bacon in half lengthways and line the sides of each individual pan with bacon.
Whisk eggs and chilli flakes in large mixing bowl and then place in a pourable jug.
Place one tablespoon of cooked mushroom mixture into each individual pan. Top with egg mixture, a few teaspoons of basil pesto, and some little chilli flakes.
Bake for 15–20 minutes in a preheated oven. Egg should be just set but still soft in the middle.
Remove from oven, allowing the bacon and egg cups to rest for 5 minutes before turning out. Take a butter knife and run it around the edge of each pan and carefully remove. Serve warm or chilled.
To make a vegetarian version of this dish, use zucchini instead of bacon. Slice lengthways and lightly pan fry to soften then use zucchini in the same way as bacon.