'Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.'

- Doug Larson

Very true. Who doesn't love bacon? I've known bacon to turn vegetarians to the most insatiable carnivores (it even happened to myself!).

And who are bacon's best friends? Cheese and eggs.

And we can't forget about bacon's fiesty Spanish cousin, chorizo.

These are ingredients that I've decided to get creative with this week. If I have gained any followers thus far, I'd like to apologise for not updating as of late! I've been a little distracted.

My first foodie photo was is egg and cheddar baked in a lip-smackingly good bacon cup. Bacon cup, oh yes, a cup made of bacon. I thought I'd surprise the boyfriend with a special breakfast on his day off and I'd been meaning to try this for a while!

This is ridiculously simple to do and it produces amazing results.

• Fry up some bacon until it is just cooked, not crispy. I used smoked back bacon because it's my favourite but I'm fairly sure any bacon would be perfect. (Bacon is perfect.)
• Grease and line a muffin tin with the bacon.
• Crack in an egg per cup, and season with whatever you fancy. Take it easy on the salt though, as bacon tends to be a bit salty.
• Sprinkle with a cheese of your choice. A mature cheddar is my favourite.
• And bake it on gas mark 6 (200 degrees) for 15 minutes.
• Let it cool down a little bit so you can coax them out of the tin. I would love to see these come out of a silicone muffin tin, but they'd just pop out and you wouldn't have to faff about like I did! I also crisped up a lil' bit more bacon and made some tasty pork-sprinkles.
• Enjoy!

I tried it again this week, but substituted the bacon for chorizo. The presentation was slightly off-key but it was still tasty. Same recipe, just use chorizo and not bacon.

This is love.

Breakfast for dinner.

Baked eggs are your friend. 5 minutes prep, stick them in the oven and do your thing for 15 minutes. If you have a speedy morning routine, this could be a great way to start the day and get some protein to help you feel fuller until lunch time.

Quick and easy is definitely what is needed right now, I've been studying, working, cooking and cleaning for the world's biggest 5 year old (Just kidding, love you, Sam) and volunteering (where I made my first ever brownies, from scratch. I impressed myself!)

Asian inspired prawns and noodles definitely ticked both the quick and easy boxes.

• 1 cup of water
• 1/2 cup of soy sauce
• 1/4 cup of brown sugar
• small piece of ginger
• pinch of red chilli flakes
• pinch of granulated garlic

Put these in a saucepan and bring to the boil, let simmer for as long as you want/need. Of course, it will thicken over time to play this to your liking and change the consistency how you please.

Fry up some frozen stir fry veg, for around 8 minutes on a low heat, chuck in some straight to wok noodles and increase the heat for 2 minutes, add some prawns until warmed through and stir in your Asian-style sauce. Freezer/store cupboard ingredients might be cheating but fresh vegetables are completely impractical and well I don't think I'll ever attempt to make noodles in my life.

So much better than those sauce pouches from your local supermarket, a lot cheaper and you get the satisfaction from doing it yourself!

Serve and eat. Top marks if you use chopsticks!