Bacon & Egg Wonton Cups

6 thin wonton wrappers (I used Shanghai wonton skins)
6 eggs
30g Parmesan cheese, grated
1 rasher of bacon, diced
3 cherry tomatoes, sliced
Cracked black pepper

Pre heat oven to 180°C. Place wonton wrappers in silicone muffin trays or regular muffin trays lined with paper. Crack one egg into each muffin well and prick yolk with a fork. Top each egg with Parmesan, bacon, tomato and cracked black pepper. Place in oven for 15-20 minutes or until eggs are cooked to your liking.

Nutrition information (per cup): kilojoules 419, calories 100, protein 8.5g, fat 5.5g, saturated fat 2g, carbohydrate 4.5g, fibre negligible.

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