Serves 4

• 2 tbsp butter, melted
• 30g almond flour
• 16 rashers of streaky bacon
• 4 eggs
• ½ cup cream
• 2 tsp grain mustard
• 50g pecorino cheese, grated
• 8 baby rosa tomatoes, halved
• 5g sage leaves, chopped
• Himalayan salt and black pepper

1 Preheat oven to 180ºC. Brush melted butter onto the sides and base of 8 large muffin moulds.
2 Dust with the almond flour. Line the sides and base of the moulds with the bacon.
3 In a bowl whisk together the eggs, cream, mustard and pecorino, season and stir through the sage.
4 Spoon this mixture into the bacon-lined moulds and divide the baby rosa tomatoes between the moulds. Season
5 Bake for 10–12 min, or until golden and firm to the touch.
6 To serve: Serve warm with extra mustard.

Words and image: Lose It! magazine