Continuing on from last week's breakfast and brunch comes another alternative idea, this time an homage to that all-important brunch staple, bacon.
You can eat these exactly as they come or buttered, but they’re also a treat with scrambled or poached eggs, sausages, mushrooms, tomatoes and extra bacon, and you can vary the flavourings – adding grated cheddar or semi-dried tomatoes with or instead of the bacon. They’re so easy, you could almost make them in your sleep – not that I’m suggesting it. You need a muffin baking tray.
Makes 8 medium-large
160g dry-cured streaky bacon
sunflower oil or butter for frying
2 medium eggs
240g plain flour
1tsp baking powder
1 tsp thyme leaves
120 ml low fat yoghurt
80 ml sunflower oil
freshly ground black pepper or a pinch of cayenne
Heat the oven to 180C/350F/gas mark 4.
Snip the bacon across into thin strips (5mm) and cook until crisp in the oil or butter. Drain on kitchen paper. Beat the eggs lightly.
Sift the flour and baking powder into a bowl and add the rest of the ingredients including the eggs and bacon. Gently fold the mixture into the beaten eggs with a spoon.
Grease the inside of each muffin hole, pour in the mixture and bake for 25 minutes. Allow to cool in the tin for a few minutes before removing.