I made it!
1 person made this
About this recipe:
Neat little egg and bacon breakfast cups, perfect for those of us who despise washing up! This recipe is for two egg cups per person. Note that rolling out the bread will ensure the bread toasts perfectly whilst baking.
6 breakfast cups
6 slices wholemeal bread
6 rashers bacon
6 large eggs (Burford Browns are my favourite!)
freshly ground pepper
15 min › Cook:
12 min › Ready in:
Preheat oven to 230 C / Gas 8 and lightly grease 6 ramekins with butter.
Use a rolling pin to flatten the slices of bread slightly and place bread into the greased ramekins, pushing into bottom and sides to create an owl shape with the bread.
Fry the rashers of bacon until just cooked through. Add one rasher to each ramekin, pushing the middle of the bacon to the bottom to create a U shape.
Crack an egg into each ramekin over the bacon.
Place the ramekins into the centre of the oven to bake until egg whites are cooked, 12 minutes for runny yolk, 15 minutes for firm yolk and 20 minutes for thoroughly cooked.
Finish with a pinch of freshly ground black pepper to taste and enjoy whilst warm!
Write a review
Click on stars to rate