|Cooked, this lot is maybe a little bit too lightly browned.|
12 rashers of bacon, medium short cut
1 cup tomato passata or blended tomatoes
2 tbsp fresh chopped basil
1 tbsp chopped capers
2 tbsp chopped chives or spring onion greens
6 anchovy fillets
1/2 cup grated parmesan
olive oil as required
|Just have to sprinkle parmesan over|
Break eggs into a suitable bowl, add 1 tbsp each of basil and spring onion, beat until mixed. Place passata in another bowl, add remaining tbsp each of basil, spring onion, and capers, combine until well mixed.
Spoon about 2tbsp of each mixture into each cup, side by side if desired, or in layers. If dong layers, make sure the egg is the top layer. Adjust the quantity so that each cup has about equal amounts of the filling and all filling has been used.
Sprinkle the parmesan equally over the top of the cups, bake on the top rack of a hot oven for 20 minutes, until bacon is sizzling and cheese browned.
Allow to cool for a few minutes, lift cups out and serve 2 - 3 per serving with toasted bread and extra parmesan.
Hot oven is 210C or hotter, and the time may need to be adjusted, but for preference leave for slightly longer rather than taking out earlier. Anchovies and capers aren't optional, they are what makes the dish salty and delicious. If you don't think anchoves and capers are delicious then I'm sorry but we can't be friends any more... %)