Breakfast Egg Cups

~ Tandy

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

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Print Recipe
4.75 from 4 votes

Breakfast Egg Cups

These make for a perfect breakfast or brunch treat
Recipe Category: Breakfast
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

for the mushroom velouté

  • 15 g butter
  • 15 g flour
  • 125 mls vegetable stock
  • 100 g mushrooms, thinly sliced
  • 5 stalks fresh thyme, leaves picked
  • Salt and freshly ground black pepper to season

for the cups

  • 2 sheets phyllo pastry
  • Flour for dusting
  • 5 mls olive oil for brushing
  • 8 slices streaky bacon
  • 8 eggs
  • 16 stalks chives, chopped

Method

  • Preheat the oven to 160° Celsius

for the mushroom velouté

  • Place the butter into a frying pan and melt over a medium temperature
  • Add the flour and stir to make a roux
  • Pour the stock into the roux and stir to combine
  • Add the mushrooms and thyme and stir to mix
  • Season lightly and cook for 10 minutes
  • Turn off the heat and leave until you are ready to make the cups

for the cups

  • Place a sheet of phyllo pastry onto a lightly floured surface
  • Lightly brush with olive oil
  • Cut the pastry down the middle lengthwise
  • Cut each length into 4 across the width
  • Place a piece of the cut pastry on top of another piece in the shape of a cross
  • Push these into a muffin tin which has been sprayed with cooking spray
  • Repeat until you have 8 cups
  • Bake for 10 minutes
  • Place the bacon into a non stick frying pan
  • Cook until the far has rendered out over a medium to high temperature
  • Remove from the pan and slice into bite size pieces
  • Put 2 teaspoons of the mushroom velouté into each cup
  • Divide the bacon between the cups
  • Gently crack an egg into each cup
  • Season the egg and top with chives
  • Bake for 20 minutes
  • Remove carefully and serve
Inspiration published on Lavender and Lime October 10:

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

34 thoughts on “Breakfast Egg Cups”

  6. 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.

    Reply

  13. 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!

    Reply

  14. 5 stars
    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!

    Reply
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