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.
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.
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.
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!