Recipe For Breakfast Egg Cups

I got the idea for the breakfast egg cups when Dave and I had breakfast at Darlington Place. They served theirs in a shortcrust pastry which to me was too heavy for so early in the morning. I have made these 5 times and I can say they are a great breakfast treat.

Breakfast Egg Cups
Breakfast Egg Cups
Head straight on to the recipe for Breakfast Egg Cups ♥

I do not do much driving anymore but what used to frustrate me when I was on the road every day of the week, still drives me scatty now. Every morning we head up Sir Lowry’s Pass road which has a single lane in each direction. More often than not I find myself behind a driver going under the speed limit. As soon as the road is clear for me to overtake, this same driver will speed up. So, I am left with two choices. Either I too can speed up and break the speed limit. Or I can slow down and pull back in behind them, knowing they too will slow down. I usually tend to go with the first choice and hope there are no speed traps while I am overtaking.

Today’s inspiration ♥ Recipe For Breakfast Egg Cups ♥ can be found on Lavender and Lime Click To Tweet

When looking for a breakfast choice for a special meal, the decision is really easy. All you need to do is make these breakfast cups. They are quite time consuming so please do not be in a rush when you make them! You could prepare the pastry, mushrooms and bacon in advance and just have these all ready to go in the morning. Or you could savour a cup of coffee while these cook. Either way, your choice will be perfect.

Breakfast Egg Cups

Click on the links for conversions and notes.

4.8 from 4 reviews
Breakfast Egg Cups
 
These make for a perfect breakfast or brunch treat
All Rights Reserved:
Ingredients
for the mushroom velouté
  • 15g butter
  • 15g flour
  • 125mls vegetable stock
  • 100g mushrooms, thinly sliced
  • 5 stalks thyme, leaves picked
  • Salt and freshly ground black pepper to season
for the cups
  • 2 sheets phyllo pastry
  • Flour for dusting
  • 5mls olive oil for brushing
  • 8 slices streaky bacon
  • 8 eggs
  • 16 stalks chives, chopped
Method
  1. Preheat the oven to 160° Celsius
for the mushroom velouté
  1. Place the butter into a frying pan and melt over a medium temperature
  2. Add the flour and stir to make a roux
  3. Pour the stock into the roux and stir to combine
  4. Add the mushrooms and thyme and stir to mix
  5. Season lightly and cook for 10 minutes
  6. Turn off the heat and leave until you are ready to make the cups
for the cups
  1. Place a sheet of phyllo pastry onto a lightly floured surface
  2. Lightly brush with olive oil
  3. Cut the pastry down the middle lengthwise
  4. Cut each length into 4 across the width
  5. Place a piece of the cut pastry on top of another piece in the shape of a cross
  6. Push these into a muffin tin which has been sprayed with cooking spray
  7. Repeat until you have 8 cups
  8. Bake for 10 minutes
  9. Place the bacon into a non stick frying pan
  10. Cook until the far has rendered out over a medium to high temperature
  11. Remove from the pan and slice into bite size pieces
  12. Put 2 teaspoons of the mushroom velouté into each cup
  13. Divide the bacon between the cups
  14. Gently crack an egg into each cup
  15. Season the egg and top with chives
  16. Bake for 20 minutes
  17. Remove carefully and serve

 

Inspiration published on Lavender and Lime October 10:

Lavender and Lime Signature
Top of Page

Rating: 5.0. From 1 vote.
Please wait...

32 thoughts on “Recipe For Breakfast Egg Cups

  1. You had me at “streaky bacon.” I can’t wait to make this! I am such a breakfast person.

    No votes yet.
    Please wait...
    1. Me too Sybil! Thanks for the visit 🙂

      No votes yet.
      Please wait...
  2. Tandy, what a lovely change this would make at the breakfast table! I’m with you on changing out the shortcrust pastry. Enjoyed your sharing of your driving frustrations!
    Jean | DelightfulRepast.com sharing the blog ♥ Travel Review – Napa ValleyMy Profile

    No votes yet.
    Please wait...
    1. I much preferred the lighter pastry Jean 🙂

      No votes yet.
      Please wait...
  3. Thanks for sharing this great idea for a breakfast recipe. Will give it a try one of these mornings for sure 🙂 Keep up the great job!

    No votes yet.
    Please wait...
    1. Thanks Jen, and thanks for the visit 🙂

      No votes yet.
      Please wait...
  4. Such a gorgeous treat for a weekend morning when things are not so rushed – Tandy, this is my first intro to mushroom velouté! Thank you!
    Shashi at RunninSrilankan sharing the blog ♥ Salsa Hummus Dip & Picante Falafel Bites Snack PlatterMy Profile

    No votes yet.
    Please wait...
    1. my pleasure 🙂

      No votes yet.
      Please wait...
  5. Yum, I love eggs in any form:)
    natalia20041989 sharing the blog ♥ Dyniowe babeczki z kremem / Pumpkin Cupcakes with Cream Cheese FrostingMy Profile

    No votes yet.
    Please wait...
    1. Me too 🙂

      No votes yet.
      Please wait...
  6. That is my kind of breaky and with a steamy cup of espresso it does not get any better!
    Bam’s Kitchen sharing the blog ♥ Comment on Vegan Ginger Cumin Carrots by Gerlinde@ SunncovechefMy Profile

    No votes yet.
    Please wait...
    1. I agree Bobbi!

      No votes yet.
      Please wait...
  7. Egg breakfast cups looks so adorable and sound yummy, Tandy. Perfect way to start a day! 🙂
    Anu – My Ginger Garlic Kitchen sharing the blog ♥ Apple Hand Pies | Video RecipeMy Profile

    No votes yet.
    Please wait...
    1. For sure Anu 🙂

      No votes yet.
      Please wait...
  8. Tandy this has made me so hungry. I could eat this for breakfast every day!
    All That I’m Eating sharing the blog ♥ New Products for Autumn 2016My Profile

    No votes yet.
    Please wait...
    1. Me too 🙂

      No votes yet.
      Please wait...
  9. We love making little egg cups like this. They are really versatile too, as you can add so much to them.
    Dannii @ Hungry Healthy Happy sharing the blog ♥ Comment on Turkey Sausage and Mixed Bean Casserole by HollyMy Profile

    No votes yet.
    Please wait...
    1. For sure Dannii 🙂

      No votes yet.
      Please wait...
  10. A gorgeous breakfast treat! The mushroom sauce sounds lovely.
    Chica Andaluza sharing the blog ♥ Three months…My Profile

    No votes yet.
    Please wait...
    1. Thanks, I am quite addicted to it 🙂

      No votes yet.
      Please wait...
  11. These are such unique breakfast cups! Totally different than what I’ve seen on Pinterest thus far. They’d be really nice for a morning wedding or baby shower. Very nice.

    No votes yet.
    Please wait...
    1. That is a great idea Laura 🙂

      No votes yet.
      Please wait...
  12. Yum! I love the addition of the mushroom veloute xx

    No votes yet.
    Please wait...
    1. Thanks Tami 🙂

      No votes yet.
      Please wait...
  13. I’ve made something similar with bread as the base. It’s surprisingly good!
    Lorraine @ Not Quite Nigella sharing the blog ♥ The Mesmerising Spiral Vegetable Tart!My Profile

    No votes yet.
    Please wait...
    1. Bread is a great base for these 🙂

      No votes yet.
      Please wait...
  14. Perfect meal for a weekend.
    Have a happy week Tandy.
    🙂 Mandy xo
    Mandy sharing the blog ♥ Milk Tart (Melktert)My Profile

    No votes yet.
    Please wait...
    1. Thanks Mandy 🙂

      No votes yet.
      Please wait...
  15. Yummy.

    No votes yet.
    Please wait...
    1. thanks!

      No votes yet.
      Please wait...
  16. This is a fun way to enjoy breakfast eggs. Something a little different. I particularly like the sound of the mushroom sauce.
    Fiona @TIFFIN bite sized food adventures sharing the blog ♥ Sweet Potato Muffins w Blueberries – Tastes of Wide Bay-BurnettMy Profile

    No votes yet.
    Please wait...
    1. The mushroom sauce is very versatile 🙂

      No votes yet.
      Please wait...

I would love to hear from you ♥

Your email address will not be published. Required fields are marked *

Show some recipe ♥:  

CommentLuv badge