You will need: Firebricks/spacer grate
Top heat: approx. 220-250°C
Preheating: approx. 30 minutes
Working hours: 15 minutes
Baking time: approx. 15-20 minutes

Ingredients
(for 1 muffin tray with 12 muffins)

• 1 packet of filo or yufka dough (from the chiller cabinet)
• 12 slices of bacon
• 12 eggs
• ½ bunch of chives (24 stalks)
• 6 cherry tomatoes, halved
• some cooking oil

Heat the Merklinger to approx. 220-250°C.

Grease the cavities of a muffin tin with cooking oil. Cut 24 rectangles (10 x 15 cm) from the filo pastry.

Place two sheets of pastry on top of each other, slightly offset, brush each sheet with oil and then carefully press into the cavities of the muffin tin.

As soon as you have taken the pastry sheets out of the packet, cover them with a damp cloth to prevent them from drying out.

Line each well with a slice of bacon and carefully crack an egg into each well.

Place the muffin tin on the spacer rack on the fireclay bricks and bake the egg and bacon muffins at 220-250°C for approx. 15-20 minutes.

Carefully remove from the mold and decorate with chive stems and cherry tomatoes.