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Bacon and egg cups recipe

5 ratings

Served up in gorgeous little ramekins lined with crispy bacon, these egg cups are a heavenly breakfast treat to surprise a loved one with. See method

Serves 12 (makes 12)
10 mins to prepare and 25 mins to cook
210 calories / serving
Gluten-free

Ingredients

24 rashers streaky smoked bacon
butter, for greasing
60g Cheddar cheese, grated
4 tbsp crème fraîche
12 eggs
2 tbsp chopped chives

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
870kj
210kcal 11%
Fat
18g 25%
Saturates
7g 34%
Sugars
0g 0%
Salt
1.4g 23%

of the reference intake
Carbohydrate 0.1g Protein 13.4g Fibre 0.1g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Fry or grill the bacon for 2 mins on each side. Grease 12 small, ovenproof ramekins with butter then line the inside edge of each with 2 rashers of the bacon, making sure the edges are covered evenly. Put any excess bacon in the bottom of the dishes.
Scatter half the cheese over the bases of the dishes, top with ½ tsp crème fraîche, then carefully crack an egg into the centre of each. Scatter with the rest of the cheese, another ½ tsp crème fraîche, chopped chives and seasoning.
Bake for 14 mins, or until the yolk is set.* Leave to cool for 5 mins, then serve in the ramekins.

Tip: You can prep this breakfast ahead. Cover and chill the cups for up to 2 days after step 2. Just bake for a few extra minutes if cooking straight from the fridge.

See more Breakfast recipes

*If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.