6 eggs
12 slices of bacon (approximately 500g)
1 tbsp butter
1 white onion, minced
1 red capsicum, minced
1 cup of mushrooms, minced
1 jalapeno, minced
1 tbsp of your favourite poultry rub
1 cup grated parmesan
1 tbsp salt
1 tbsp ground pepper
Chopped coriander
Preheat your GMG to 205°C and place bacon slices on the grill.
In a medium saucepan, mix the butter, onion, mushroom, jalapeno, and poultry rub. Let it simmer until the ingredients are soft. Set aside to cool.
Once the bacon is crispy, turn the grill down to 150°C and chop the bacon up until it is in small bits.
Add the bacon bits and parmesan into the veggies and mix thoroughly.
In a 6-cup muffin tin, press in 2 heaping scoops of the cooked mixture into each cup and form a crust-like coating.
Crack 1 egg into each cup, and add salt, pepper and chopped coriander on top of each egg.
Place muffin tin in the GMG and cook at 150°C for 5 minutes. The yolk should run just a bit when cut.
