Sundays are meant for sleeping in or to while away the morning. But more than often, we get woken from our sleep by Sparky who simply can’t wait to start his day with a compulsory morning walk and his tiny bowl of breakie. Since I didn’t have to go to Church the last Sunday, I decided to whip up a new breakie recipe – Egg in a bread cup! Turned out to be real simple and yummy too!
And it’s been a while since I last posted any food recipes, so here’s a step-by-step guide on how to make this super simple breakfast meal:
Cook bacon slices till brown or crisp in a frying pan.
Next, lightly butter each muffin cup.
You could use a cup or a cookie cutter to make the circular shape for the bread.
Cut bread into half and cover the muffin cup with bread. Use remaining bread pieces to cover the gaps. We realised that we didn’t flattened the bread enough and we probably didn’t use the right type of muffin tray to make this. ;p Brush the tops of the bread with butter.
Now, here comes the fun bit – assembling the egg in a bread cup!
Sprinkle some grated cheddar cheese in each cup.
Now, carefully add an egg into each muffin cup. We obviously used the wrong size for the muffin tray. Also, apparently we were supposed to use a paper towel to clean around each muffin cup for any excess egg white that may have spilled over. This step is to make sure the egg cups will be easily removed once baked.
Season with salt and pepper before popping these into a pre-heated oven at 180degrees Celsius to bake them for about 20 minutes (or until the egg whites are set). We realised that we should have omitted adding the salt as the bacon and cheddar provided sufficient salt into this dish.
Once done, remove egg cups from muffin tray and serve them hot.
Enjoy these breakfast delights for we sure did!
Well, if you are ever strapped for breakfast ideas, I do hope you give this recipe a try! You won’t regret it! And if you are planning your next Sunday Brunch party, this recipe might just come in handy along with pancakes/waffles/french toast and Mimosas plus Bellinis.
[Credit: Original recipe here]