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.
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.
Click on the links for conversions and notes.
Breakfast Egg Cups
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
- 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:
- 2012 – Drizzle And Dip
- 2011 – Big Bottle Wine Event
- 2010 – Friday’s Food Quiz Number 37
36 thoughts on “Breakfast Egg Cups”
This is a fun way to enjoy breakfast eggs. Something a little different. I particularly like the sound of the mushroom sauce.
The mushroom sauce is very versatile 🙂
Perfect meal for a weekend.
Have a happy week Tandy.
🙂 Mandy xo
Thanks Mandy 🙂
I’ve made something similar with bread as the base. It’s surprisingly good!
Bread is a great base for these 🙂
Yum! I love the addition of the mushroom veloute xx
Thanks Tami 🙂
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.
That is a great idea Laura 🙂
A gorgeous breakfast treat! The mushroom sauce sounds lovely.
Thanks, I am quite addicted to it 🙂
We love making little egg cups like this. They are really versatile too, as you can add so much to them.
For sure Dannii 🙂
Tandy this has made me so hungry. I could eat this for breakfast every day!
Me too 🙂
Egg breakfast cups looks so adorable and sound yummy, Tandy. Perfect way to start a day! 🙂
For sure Anu 🙂
That is my kind of breaky and with a steamy cup of espresso it does not get any better!
I agree Bobbi!
Yum, I love eggs in any form:)
Me too 🙂
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!
my pleasure 🙂
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!
Thanks Jen, and thanks for the visit 🙂
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!
I much preferred the lighter pastry Jean 🙂
You had me at “streaky bacon.” I can’t wait to make this! I am such a breakfast person.
Me too Sybil! Thanks for the visit 🙂