Bacon and Egg Puffs

Bacon and Egg Puffs

Serves 4

Cheese, bacon, egg, bread - all in one delicious little treat. Excellent for brunch or a family supper.


 INGREDIENTS

2 cups of cubed 1cm x 1cm, white or wholewheat bread (crusts included)
2 cups (500 ml) milk
4 eggs
1 t (5 ml) Ina Paarman's Seasoned Sea Salt
250 g rindless streaky bacon
½ cup (125 ml) Gouda or Cheddar cheese, grated
6 cherry tomatoes, cut in half
Ina Paarman's Cajun Spice

METHOD

Beat the milk, eggs and Seasoned Sea Salt together. Add the blocks of bread and leave to stand for at least 15 minutes so the bread can soak up the liquid (can be done the night before). Preheat the oven to 180°C. Butter the hollows of a muffin pan. Line the sides of the muffin hollows with strips of bacon. Cut remaining rashers up and use these pieces to line the bases of the muffin pan.

Divide the egg and bread mixture between the muffin hollows. Sprinkle with cheese. Top each one with a cherry tomato half and sprinkle with Cajun Spice for colour and flavour. Bake for 25-30 minutes until firm, puffy and golden brown.

Serve while still hot. Lovely with sautéd mushrooms and grilled sausages for a memorable Brunch! For supper serve with bread and a salad.

(Ina Paarman)