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.

Click on the links for conversions and notes.

Print Recipe
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


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


  • 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:

Top of Page


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!

View Comments

Recent Posts

Oppie Dorp, Stellenbosch, South Africa

Situated in Dorp Street Stellenbosch is our latest find, Oppie Dorp. Expect generous portions, a…

2 days ago

Berry Crostata | Recipe For The Braai (BBQ)

According to Weber's Ultimate Braai Book, indirect heat is key to cooking the delicate, flaky crust…

4 days ago

21st Birthday, James Patterson & Maxine Paetro

21st Birthday opening line: Cindy Thomas followed Robert Barnett's assistant down the long corridor at…

5 days ago

Honey Teriyaki Glaze For Baby Back Ribs

This Honey Teriyaki Glaze is essential to making the glazed baby back ribs that I…

7 days ago

Ultimate Braai Book | Weber, Jamie Purviance

The best anniversary gift I have ever given Dave is his Weber gas braai. We…

1 week ago

Bone Marrow Pasta | Pasta Al Midollo Osseo

I had to wait to make this bone marrow pasta for a second time until…

2 weeks ago