Bacon & Egg Cups With Basil Pesto

Step 1: Preheat fan-forced oven to 180 degrees.

Step 2: Place frypan over medium heat, when hot, add ghee and allow to melt and then add mushrooms and toss well with salt and allow mushrooms to cook through, adding a splash of water if needed and when softened, set aside.

Step 3: Place basil leaves, garlic, lemon juice and liquid coconut oil in a small blender or food processor and blitz on medium speed until a smooth paste has formed, add a little salt to season.

Step 4: Grease a 12-pan muffin tray with coconut oil and ghee.

Step 5: Slice bacon in half lengthways and line the sides of each individual pan with bacon.

Step 6: Whisk eggs and chilli flakes in large mixing bowl and then place in a pourable jug.

Step 7: Place one tablespoon of cooked mushroom mixture into each individual pan and top with egg mixture, a few teaspoons of basil pesto, and some little chilli flakes.

Step 8: Bake for 15–20 minutes in a preheated oven, egg should be just set but still soft in the middle.

Step 9: Remove from oven, allowing the bacon and egg cups to rest for 5 minutes before turning out by taking a butter knife and run it around the edge of each pan and carefully remove and serve warm or chilled.

Step 10: Tips: To make a vegetarian version of this dish, use zucchini instead of bacon. Slice lengthways and lightly pan fry to soften then use zucchini in the same way as bacon.