Bacon and egg cups recipe

Name: Bacon and egg cups
Yield: Serves 12 (makes 12)
Ingredients: 24 rashers streaky smoked bacon; butter, for greasing; 60g Cheddar cheese, grated; 4 tbsp crème fraîche; 12 eggs; 2 tbsp chopped chives

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

Shop your ingredients

Tesco Smoked Streaky Bacon Rashers 14 Pack 300g
Aldi Price Match
24 rashers streaky smoked bacon
£2.29
£7.63/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
butter, for greasing
£1.85
£7.40/kg
Creamfields Mature Grated Cheddar 250g
Aldi Price Match
60g Cheddar cheese, grated
£1.89
£7.56/kg
Tesco British Barn Eggs 10 Pack
12 eggs
£1.70
£0.17/each
Tesco Fresh Cut Chives 20G
2 tbsp chopped chives
£0.50
£25.00/kg
Tesco British Creme Fraiche 300Ml
Aldi Price Match
4 tbsp crème fraîche
£0.75
£2.50/litre

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.