Wednesday, 7 March 2012

Sluttishly Savoury: Breakfast Cups



On my continuing mission to explore news ways in which to enjoy bacon I stumbled across this idea for Breakfast Cups. It is essentially a bacon and egg sandwich but baked and cute-looking. I imagine this dish  would probably be popular with the kids, but big kids like me will also marvel at their delicious miniature form.


Breakfast Cups (makes 6)
You will need:
  • 40g Butter, melted
  • 6-8 Slices of Bread
  • 6 Rashers of Bacon
  • 6 Large Eggs
  • Salt and Pepper to season
Make It!
  • First you need to preheat the oven to 190C and lightly butter your muffin tin with some melted butter. 
  • Next, fry your bacon in a frying pan until nicely crispy but with a bit of bend to it. Set aside to slightly cool.
  • Take a rolling pin and flatten the bread, then use a cookie cutter to make six rounds. Press these into the muffin tray and then use thin strips of bread around the edges to cover any gaps. Brush the inside of the bread cups with more melted butter.
  • Slice the bacon rashers length-ways and pop into the bread cups. Make sure they press them in as much as you can without breaking the bread.
  • Crack an egg into each cup and season with salt and pepper.
  • Bake in the oven for 15-20 minutes or until the egg white has set. 
  • Remove from oven and use a knife to gently loosen the breakfast cup.
  • Serve with a big satisfied grin.

15 comments:

  1. I've seen a version of this as a whole pie but that seemed too much effort, this however seems like it would take about as long as making the components so is deeply tempting.

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  2. Oh wow, this looks delicious. This is exactly what I want to be eating right now.

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  3. Ah, I saw this on foodgawker. Yum.

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  4. My fella has just informed me I MUST make this right now, I wholeheartedly agree!

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  5. They are lovely cold too. I'm thinking perfect picnic fodder.

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  6. Ooh, this looks great! It's definitely being tried out on Sunday!

    xx

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  7. Want. Have also seen them made with pancake batter instead of bread. Just all round breakfasty goodness!

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  8. They were amazing! Thanks Elizabeth :)

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  9. ok, I only just saw this link by chance as recipe of the week - how did I miss this last week??????? Now I have to wait until the weekend to try :*(

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    Replies
    1. It's fate, Claire! Have them for tea instead of waiting until the weekend. They can be dinner cups.

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  10. You can also line the tin with streaky bacon strips. Sides first then a piece to fill the bottom. As the egg mix cooks the bacon shrinks and whoops they pop out just as easy and its flour free. I make scramble egg mix or quiche mix and they are great in mini (then you can use the shoulder bacon).

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  11. You can also line the tin with streaky bacon strips. Sides first then a piece to fill the bottom. As the egg mix cooks the bacon shrinks and whoops they pop out just as easy and its flour free. I make scramble egg mix or quiche mix and they are great in mini (then you can use the shoulder bacon).

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  12. Delish...they are so easy using the silicon muffin pans too...on the menu here tomorrow morning. They are great in lunchboxes for big or little people.

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  13. Made something similar to these this week, pancetta as the lining, mozzarella and salsa in the bottom and then crack to egg on top, 15 minutes and perfection on a plate x

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