Preheat your oven to 180C, and put a frying pan over a medium heat.

Add the bacon to the pan and cook gently until just starting to colour. Remove and pop the mushrooms in instead.

While the mushrooms cook down, using a pastry cutter or an upturned glass cut out discs of bread to put in the bottom of your moulds. Bend the rashers around the inside of the mould to form the wall of your breakfasty pot. Season the mushrooms and add to the bread. Crack an egg on top and bake for 7 - 10 minutes, until the egg is cooked to your liking. Either eat out of the cup or scoop out if you dare.