Eggs in a Basket from the muffin tray
Difficulty:
Preparation time: 20 minutes
Serving size: 12
Ingredients
- 2 IBIS Lavash (160 g)
- 50 g butter
- 12 thin slices of bacon
- 12 eggs (size L)
Also:
- Butter for the muffin tray
- 1 bunch of chives
- 1 handful of frisée lettuce
- Pepper
- Fleur de sel
Instruction
Preheat the oven to 180 °C top/bottom heat. Grease the cups of a muffin tray.
Cut the two lavash into 8 squares each. Melt the butter and spread it thinly on the lavash.
Using 12 squares, line the wells of the muffin pan with the buttered side up. Divide the remaining 4 squares into smaller pieces and divide them among the wells.
Place the bacon in a circle in each well, leaving some sticking out of the wells as well. Slide a beaten egg into the center of each.
Bake in the preheated oven for about 15 minutes, until the egg whites are set but the yolks are still runny.
In the meantime, wash the chives, pat dry and cut into rolls. Wash the frisée salad and spin dry.
Carefully lift the Eggs in a Basket out of the cavities and arrange on a platter lined with frisée lettuce. Then sprinkle with pepper and a touch of fleur de sel and serve garnished with the chive rolls.
