Breakfast Cups

Name: Breakfast Cups
Cuisine: British
Ingredients: 1 slice bread or half a sheet of filo per cup; 25-50 g melted butter; 1 whole egg per 6 cups; 3 tbsp creme fraiche per 6 cups; 1 bacon rasher per cup; 1 whole egg yolk per cup; 2 generous pinches of grated smoked cheese per cup; salt and pepper and paprika

Joanne @JoanneinBath

Bath, UK

This is a great way to serve an English style breakfast of bacon and eggs but without the panic of getting everything ready at the same time. These little pies can be made in advance and cooked in time for a breakfast where everyone arrives at different times. I made some with a bread shell and some with filo pastry, which I happened to have in the fridge. A lot of breakfast cup recipes whisk the eggs for a kind of quiche result, but these have a gorgeous whole egg yolk in the centre, which I find much more breakfasty. With hindsight I would have cooked the cases a little before adding the filling, so the centres could be slightly softer, so I've added that in to the method, but you can also just cook them whole for a firmer filling. The following quantities made 7 cups, enough for three people and a spare, just increase the amounts as necessary.

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Ingredients

1 slicebread or half a sheet of filo per cup
25-50 gmelted butter
1whole egg per 6 cups
3 tbspcreme fraiche per 6 cups
1bacon rasher per cup
1whole egg yolk per cup
2generous pinches of grated smoked cheese per cup
salt and pepper and paprika

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Steps

1

Preheat the oven to 180/Gas 4. Brush deep patty pans/muffin tins with melted butter and cut a circle out of each slice of bread to line the base, use the rest of the bread to line the sides.
2

Brush the sheet of filo pastry with butter and cut in half, use the squares to line the tin, setting them at angles so the points create a star shape. Brush all the linings with melted butter.
3

Fry the rashers of bacon in a pan until just cooked. Place the muffin tin in the oven for about 10 minutes until half baked.
4

In a bowl whisk the whole egg with the creme fraiche and some salt and pepper.
5

Cut each bacon rasher in half and add to the tins. Then spoon a little of the whisked egg and cream mixture into the bottom, and add a pinch of cheese.
6

Carefully drop a whole egg yolk on top of the cheese, you want them to be in the centre, so make a little dip in the cream/cheese mixture to drop the yolk into. Then spoon the rest of the whisked egg and cream mixture on top.
7

Finally, top with another pinch of cheese (not too much) and a sprinkling of paprika or smoked paprika.
8

Bake for 10 to 12 minutes (or around 15-20 minutes if you haven't partially cooked the bases) until the centres are just set and the cases are crisp. Serve warm rather than piping hot, with ketchup.

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Joanne @JoanneinBath

on January 15, 2017 09:49

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.