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Bacon and sage muffins

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12 servings
55 min

White bread - 450 grams, Bacon - 225 grams, Leek - 150 grams, Celery - 150 grams, Onions - 1 piece, Fresh sage - 5 pieces, Thyme, thyme - 3 pieces, Eggs - 2 pieces, Chicken broth - 100 ml, Salt - to taste, Ground black pepper - to taste

Heat the baking sheet to 150 degrees C. Cut the bread into small cubes. Lay a baking sheet with baking paper and put bread cubes in one layer. Bake for 10 minutes.

Cut bacon or brisket into small cubes and fry in a large frying pan over a medium heat, not forgetting to stir constantly, for 5-7 minutes, or until slightly crisp. Put a spoon on paper towels to remove excess fat. And the fat that remained in the pan (melted) comes in handy to make vegetables.

Add diced onions, sliced celery and leeks, salt and pepper to the pan, and fry over a medium heat until everything softens and translucent, about 10 minutes. Add the crushed sage and thyme and fry for a couple more minutes. Turn off the heat and add bacon, breadcrumbs and chicken stock. Mix. Add lightly beaten eggs, salt and pepper, then stir again.

Oil the muffin moulds thoroughly. With the help of a tablespoon, put the mass in each mold, necessarily tightly compacting and leaving a small & quot; slide & quot; from above.

Bake for 20-25 minutes until the top browns. Allow to cool slightly. Then, with a large flat and wide knife, separate each muffin from the mold and, lifting it, transfer it to a plate. Serve warm.