- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
6
Egg & Bacon Cups
Description
I made these for breakfast a couple of Sunday’s ago - I’m not sure what their ‘real’ name is, but I just call them “Egg & Bacon Cups”. They are so simple to make - especially when you have a crowd of people, or need a hearty breakfast in a hurry !
I saw this idea on TV a couple of years ago – it originated from Antony Worrall Thompson and I think it was on the show “Saturday Kitchen” that I saw it. (This is just loosely based on his recipe as I can’t even remember what the original recipe was now !)
Basically, you just place whatever you’d like for breakfast into a greased muffin cup, break an egg on top and bake it in the oven. These ‘cups’ can then be served on top of a slice of hot buttered toast for a quick and satisfying breakfast.
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add to shopping list Ingredients
18 rashers of Back Bacon
6 slices Tomato
6 eggs
to taste Salt & Pepper
6 small knobs butter
Preparation
Lightly grease the muffin cups. Place 3 bacon rashers at the base/sides of each muffin cup to form a “shell”. Place a tomato slice on top of the bacon. Then break an egg on top of the tomato. Season with salt & pepper and add a small knob of butter.
Bake at Gas Mark 6/200’C/400’F for 12 to 15 mins.
You could also add red/green peppers, mushrooms, sliced cooked pork sausage - or whatever takes your fancy !
