Bacon and egg cups recipe
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- Serves 12 (makes 12)
- 10 mins to prepare and 25 mins to cook
- 210 calories / serving
- Gluten-free
Ingredients
- 24 rashers streaky smoked bacon
- butter, for greasing
- 60g Cheddar cheese, grated
- 4 tbsp crème fraîche
- 12 eggs
- 2 tbsp chopped chives
Each serving contains
- Energy
- 870kJ 210.0kcal
- Fat
- 18g
- Saturates
- 7g
- Salt
- 1.4g
- Sugars
- 0g
of the Reference intake
Carbohydrate 0.1gProtein 13.4gFibre 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.
