Sundancer eggs recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
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sundancer (h)
Customer recipe by Siobhan Kennedy-Hall
Added 84 months ago

Preheat oven to 180°C. Cut the bacon into small strips and finely chop the mushrooms.

Heat a large non-stick frying pan on a high heat, add the butter. When the butter has melted fry the bacon until cooked through and starting to colour then add the mushrooms to the pan. Fry for another 2-3 minutes to soften the mushrooms. Season with salt and pepper and remove from the heat.

Carefully divide the mixture between 8 ramekins. Break one egg into each ramekin and top each with half a tablespoon of double cream and top with finely chopped chervil. Place the ramekins on a baking sheet in the preheated oven for 8-10 minutes, until the egg whites have set.

Meanwhile, cut the crusts off the bread and slice into narrow fingers. Heat the vegetable oil in a non-stick frying pan. When hot carefully add the slices of bread and fry on both sides until golden.

Remove from the pan and place on kitchen paper to drain. Serve two ramekins to each person with the fried bread fingers on the side.

Hits and tips

If you are vegetarian you can replace the bacon with extra mushrooms or wilted spinach.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 8 rashers of lean back bacon
  • 4oz (125g) button mushrooms, finely chopped
  • 2oz (50g) butter
  • 8 eggs
  • 4tbsp (60ml) double cream
  • chervil
  • slices white bread
  • oil for frying

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