This quick and easy recipe will be a winner for even the fussiest of eaters.

1. Preheat oven to 200 ˚C (180 ˚C fan-forced).
   
2. Grease a six cup muffin tin with butter and line with pastry cases.
   
3. Fry your bacon in a hot frying pan until crispy. Place it on a paper towel and drain off the fat.
   
4. Use a scone or cookie cutter (or the opening of a can) to cut two circles out of each piece of bread. Place a circle of bread in each hole of the muffin tin.
   
5. Take a strip of crispy bacon and line the edges of each muffin hole by curling the strip around the side of the hole to create a ‘cup’ for the egg to go into.
   
6. Drop a teaspoon of grated cheese into each 'cup'.
   
7. Crack one egg into each 'cup'. Add salt and pepper to taste.
   
8. Bake in the oven for 15 – 20 minutes, depending on how runny you like your eggs.
   
9. Garnish with chopped parsley and serve.
   

Makes: 6 bacon and egg cups.