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
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.


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4.75 from 4 votes

Breakfast Egg Cups

These make for a perfect breakfast or brunch treat
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 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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Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. Dave and I are busy building a house which is an adventure all in itself. Each year we visit a new place overseas to experience the food of the area. Follow along on our adventures!

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