Do you love eggs and bacon for breakfast, but don’t like the idea of having to slave over a hot frypan to make them?
I guess you could go out to a cafe to eat them, but that means having to get out of your PJs and who wants to do that early on a Sunday morning! I have a great alternative. Why not stay in your PJs and make these Breakfast Egg Cups in the comfort of your home!
These Breakfast Egg Cups would have to be the easiest dish to make for you and your family. All you need to do is put them together in muffins trays and pop them in the oven for 20-30 to cook for a deliciously healthy breakfast. No mess to clean, no frypan to wash up – that’s got to be good, doesn’t it? 🙂
I love them straight out of the oven when the bread on the outside is hot and crunchy, the bacon is crispy around the edges and the egg is creamy and just a little oozy in the middle. YUM! I get hungry just writing about them.
What you need
- 4 slices of your favourite bread
- 4 free range eggs
- 4 rashers cured bacon or pancetta – the best quality you can afford
- Sea salt
- Freshly ground pepper
- Muffin tray
What to do
Heat the oven to 180°C.
Use a little butter to grease 4 holes in your muffin tray
Remove the crust from the slices of bread.
Flatten the bread slices a little using a rolling pin (a glass or jar also does the job)
Line each of the 4 muffin holes with a slice of bread – press them in a little.
Place the a slice of bacon over the bread. I usually arrange it around the sides of the bread with the fat at the top, so that it crips up.
Carefully break an egg into the middle of each of the four muffin holes.
Season with salt and freshly ground pepper.
Place the tray in the oven for 20 -30 minutes – depending on how you want your egg cooked. The longer you leave them, the firmer the eggs will be. If, like me, you like your eggs a little oozy in the centre, take them out at about 25 minutes.