Ingredients

• 40 g Bacon (chopped finely)
• 15 g Cheese (Parmesan)
• 2 whole Eggs
• 20 g Green Capsicum (chopped finely)
• 35 g Mushrooms (chopped finely)
• 1 tsp Olive Oil
• 1 tsp Parsley
• 2 g Salt and Pepper (to season)
• 20 g Spring Onion (chopped finely)

Equipment

• 2 Ramekins

Instructions

• 1. Preheat oven to 190ºC (375ºF).
• 2. Lightly oil a 180ml oven proof dish (ramekin).
• 3. Heat olive oil in a pan and cook bacon. Once bacon is half cooked, add capsicum and onion stirring until tender. Add mushrooms and cook until heated through.
• 4. Remove pan from heat. Stir in half the parmesan cheese.
• 5. Place mixture in the two oven proof ramekins. Carefully break an egg into each ramekin, and bake eggs uncovered for 5 minutes.
• 6. Sprinkle remaining parmesan cheese over eggs and cook in oven for a further 5 minutes or until eggs are just set.
• 7. Sprinkle parsley over eggs and serve while hot.