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Bacon & Egg Cups with Basil Pesto

6 Sep, 2017

Recipe by Dani Venn – The Wholehearted Cook

Makes 12

Prep Time: 15 minutes

Cook Time: 30 minutes 



12 rashes short cut bacon

10 free range eggs

150g mushrooms, diced

1 tablespoon Melrose Refined Coconut Oil, plus extra for greasing

2 teaspoons chilli flakes (optional, plus extra for garnish)

Sea salt and black pepper, to season

6 cherry tomatoes, sliced and to garnish

1 cup basil leaves

½ teaspoon finely minced garlic

2 teaspoons lemon juice

¼ cup Melrose Coconut Oil, melted 



  1. Preheat fan-forced oven to 180 degrees .
  2. Place frypan over medium heat, when hot, add coconut oil and allow to melt then add mushrooms and toss well in the butter to combine. Season with salt and allow mushrooms to cook through, adding a splash of water if needed. When softened, set aside. 
  3. Place basil leaves, garlic, lemon juice and coconut oil in a small blender or food processor and blitz on medium speed until a smooth paste has formed, add a little salt to season. 

  4. Grease a 12 pan muffin pan with refined coconut oil.

  5. Slice bacon in half length ways and line the sides of each individual pan with bacon.

  6. Whisk eggs and chilli flakes in large mixing bowl and then place in a pourable jug.

  7. Place a tablespoon of cooked mushroom in each individual pan. Top with egg mixture a few teaspoons of basil pesto, and a little chilli flakes, on top then place in oven and bake for 15 - 20 minutes. Egg should be just set but still soft in the middle.

  8. Remove from oven and allowing the bacon and egg cups to rest for 5 minutes before removing. Take a butter knife and run it around the edge of each pan and carefully remove. Garnish with cherry tomatoes. Serve warm or chilled. 


To make a vegetarian version of this dish, use zucchini instead of bacon, slice lengthways and lightly pan fry to soften then use the zucchini in the same way as the bacon.

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