Bacon & Egg Cups

An easy addition to your Easter brunch or any weekend brunch, that looks fancy. Prepare ahead of time and pop into the oven just before serving.

Steps:

1. Sauté chopped onion or shallots, cherry tomatoes and kale or spinach in olive oil until softened.

2. Place strips of bacon or prosciutto around the perimeter and base of each muffin cup .

3. Add a tablespoonful of the cooked vegetables inside the bacon cup. Crack an egg into each cup. Season eggs with salt and black pepper and sprinkle with Parmesan cheese.

4. Bake at 375°F . 12-13 minutes for soft yolks. 15 minutes for hard yokes.

5. Sprinkle with chopped chives and serve