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Bacon and egg cups recipe
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Served up in gorgeous little ramekins lined with crispy bacon, these egg cups are a heavenly breakfast treat to surprise a loved one with. See method
Ingredients
- 24 rashers streaky smoked bacon
- butter, for greasing
- 60g Cheddar cheese, grated
- 4 tbsp crème fraîche
- 12 eggs
- 2 tbsp chopped chives
If you don't have any Cheddar, try using another hard cheese
Each serving contains
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Energy
870kj
210kcal
11%
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Fat
18g
25%
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Saturates
7g
34%
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Sugars
0g
0%
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Salt
1.4g
23%
of the reference intake
Carbohydrate 0.1g
Protein 13.4g
Fibre 0.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Fry or grill the bacon for 2 mins on each side. Grease 12 small, ovenproof ramekins with butter then line the inside edge of each with 2 rashers of the bacon, making sure the edges are covered evenly. Put any excess bacon in the bottom of the dishes.
- Scatter half the cheese over the bases of the dishes, top with ½ tsp crème fraîche, then carefully crack an egg into the centre of each. Scatter with the rest of the cheese, another ½ tsp crème fraîche, chopped chives and seasoning.
- Bake for 14 mins, or until the yolk is set.* Leave to cool for 5 mins, then serve in the ramekins.
Tip: You can prep this breakfast ahead. Cover and chill the cups for up to 2 days after step 2. Just bake for a few extra minutes if cooking straight from the fridge.
See more Breakfast recipes
*If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.