Summary

Ingredients

• 6 slices sandwich toast
• 12 slices bacon
• 3 slices cheese Cheddar cheese
• 6 egg (s)
• 1 shallot (s)
• some salt and pepper
• some margarine or butter

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Instructions

1. The preparation works best in a 6-cup muffin pan.
2. Preheat the oven to 180 ° C top / bottom heat or 160 ° C convection.
3. First cut out two circles from each sandwich toast slice. I took a suitable glass for this.
4. Then fry the bacon in a dry pan until crispy. Not too crispy for it to be malleable. Place the bacon on paper towels to drain.
5. Then roast the 12 slices of toast on both sides in the pan, adding margarine or butter if necessary.
6. Line the hollows in the muffin tin with 2 slices of bacon each time. Press in the first slice of toast, place half a slice of cheese on it, quartered on top, and cover with the second slice of toast. Press something down. Then break one egg at a time and carefully pour it on top. Season with salt and pepper as needed. Dice the shallot very finely and sprinkle over it as well.
7. Bake on the middle shelf in the preheated oven for about 15 minutes.
8. The muffins should be distorted directly so that you can still enjoy the liquid cheese.