Making breakfast for Mum on Mother's Day is a time honoured tradition. When I was a kid, it meant a glass of orange juice with burnt toast and Vegemite that's spread waaaay too thick.
This year though, let's shake things up with something that Mum won't need to hold down - our Bacon & Egg Potato Cups are just the trick! Yes, this is a very fancy version of bacon & eggs - but don't you think Mum deserves it?!
• Potatoes | 4 | Grated
• Onion | 1 | Grated
• Butter | 40g | Melted
• Bacon Rashers | Roughly Chopped
• Chives | Finely Chopped
• Eggs | 12
STEP 1 | Preheat oven to 200°C. Line the base of a 12 hole muffin tray with baking paper or cupcake wrappers. Grate the potatoes and onion into a bowl. Transfer contents into a colander and squeeze out as much liquid as possible. Return contents to bowl. Mix in the butter. Season well.
STEP 2 | Divide the mixture evenly among prepared pans and press firmly against the side and base of the pans to create a 1cm-thick shell. Bake for 20-25 mins or until golden brown.
STEP 3 | Meanwhile, cook the bacon in a small frying pan over medium heat for 5 mins or until crisp. Transfer to a plate lined with paper towel.
STEP 4 | Sprinkle the hash brown shells with half the bacon and half the chives. Carefully crack an egg into each hash brown shell. Bake for 10-12 mins or until eggs are cooked to your liking.
STEP 5 | Use a small knife to run around the side of each muffin pan hole to release the hash brown egg cups. Divide among serving plates. Sprinkle with remaining chives. Serve with toast and a couple of extra bacon rashers.