Bacon & Egg Toast Cups

Preheat oven to 180°C (350°F). Grease 4 cups of a muffin tin with olive oil.

Flatten each bread slice with a rolling pin until thin and pliable, about 2-3 mm thick. Press one slice into each greased muffin cup, forming a bread shell that comes up the sides.

Cook bacon strips in a skillet over medium heat for 5-6 minutes until crispy. Transfer to paper towels, then crumble into small pieces.

Divide half the grated cheddar among the bread cups. Add crumbled bacon on top of the cheese.

Crack one egg into each bread cup. Season with salt and pepper.

Top with remaining cheddar and chopped parsley.

Bake for 12-15 minutes. Check at 12 minutes—egg whites should be fully set and opaque, yolks still slightly soft in the center.

Let cool in the tin for 1 minute, then run a butter knife around the edges and lift out. Serve immediately.