Mushroom and egg muffin
- 300 g button mushrooms
- 5-6 eggs
- 3-4 bacon slices
- 3 cloves garlic
Fry the chopped bacon, then remove from the pan and set aside. Fry the diced mushrooms in the bacon fat. Season with salt and pepper, then return the bacon to the pan along with the garlic and rosemary. Place spoonfuls of the
mixture into silicone muffin cases.
Beat the eggs and carefully pour over the mushrooms. Cook in a preheated oven at 200°C for around 5 minutes, then turn out carefully and serve with a fresh mixed salad.