recipe, styling and snap by Sydney food stylist Jane Collins 

This are one of R&Js favourite eggs, they love them all soft and gooey in the middle. It was a pretty easy prep with some bacon and then each egg just cracked into the muffin holes. The Sunday style relates to the relax mode we were in this morning, when we decide this was our breakfast of choice.


Sunday style eggs

makes 6

Prep time 5 minutes

Cooking time 10 minutes

6 rashers bacon

6 eggs

6 -8  baby bocconcini  cheese

1 small tomato, cut into slices

micro herbs/ baby watercress  to serve

sea salt & cracked pepper


1 Preheat oven to 180c. Spray 6 holes of a 1/3 cup muffin tin with cooking oil. Line each hole with a piece of bacon, making sure that the sides are completely covered, you may need to trim bacon to fit.

2 Crack an egg onto each hole, add bocconcini and bake for 10 minutes till slightly wobbly still and soft in the centre.

3 Cool for a couple of minutes before easing out of the tin. Top with tomato slices, herbs, sea salt & pepper.

sizzle tip- set the timer for under 10 minutes and check on the softness of the eggs, they will continue to cook in the tin once you have removed them from the oven. Place on a rack to cool quicker.

 sizzle sub- use any type of cheese that you have on hand, some sharp, tasty cheese, or grated Parmesan cheese would go nicely here as well.