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Meals In Minutes!

Change the way you cook dinner with my new cookbook Meals In Minutes!
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breakfast

Breakfast Egg Cups

All your favourite breakfast ingredients rolled into one muffin-shaped morsel!

30 6
Breakfast Egg Cups | DonalSkehan.com, All your favourite breakfast ingredients rolled into one muffin-shaped morsel!

breakfast

Breakfast Egg Cups

All your favourite breakfast ingredients rolled into one muffin-shaped morsel!

Thursday, June 2, 2016
US / METRIC

1 tbsp olive oil with extra to oil the tray.

150g baby spinach leaves

150g goat’s cheese

12 slices of thin good quality streaky bacon

6 medium free-range eggs

400g cherry tomatoes on the vine

Sea salt and ground black pepper

1 loaf crusty sourdough bread

1 tbsp olive oil with extra to oil the tray.

2/3 cup baby spinach leaves

5 oz goat’s cheese

12 slices of thin good quality streaky bacon

6 medium free-range eggs

2 2/3 cups cherry tomatoes on the vine

Sea salt and ground black pepper

1 loaf crusty sourdough bread

Roasting tin

Large frying pan

Medium mixing bowl

Muffin tray

 

30 mins
Serves 6

These little baked egg cups are a complete package of breakfast goodness to which you can add whatever odds and ends you have in the fridge. They can be made ahead but I recommend eating them straight from the oven, while the egg yolk is still nice and runny.

Preheat the oven to 190°C /375°F/Gas Mark 5.
Arrange the cherry tomatoes on small roasting tin. Drizzle with olive oil and season with sea salt and ground black pepper. Bake in the oven for 20 minutes.
Fry the bacon in a large hot frying pan until just cooked but not crisp. Remove and drain on a plate lined with kitchen paper.
Boil the kettle. Place the spinach in a bowl and pour over the boiling water and leave to sit 2 minutes or until just wilted, drain and set aside.
Brush 6 cups of a muffin tray with a little oil. Cut out circular discs of sour dough bread, small enough to fit in the bases of the greased muffin cups.
Line 6 of the muffin tray cups with the sour dough discs. Arrange slices of the cooked bacon around the sides of each muffin cup. Add a spoonful of spinach and top with a little goat’s cheese. Crack an egg into each hollow and add a generous pinch of black pepper.
Bake in the oven for 10-15 minutes or until the white of the egg is set and the yolk is still soft. Leave to cool a little before removing from the tray.
Serve with some crusty sourdough bread toast and enjoy with the roast cherry tomatoes.
30 mins
Serves 6

Ingredients
US / METRIC

1 tbsp olive oil with extra to oil the tray.

150g baby spinach leaves

150g goat’s cheese

12 slices of thin good quality streaky bacon

6 medium free-range eggs

400g cherry tomatoes on the vine

Sea salt and ground black pepper

1 loaf crusty sourdough bread

1 tbsp olive oil with extra to oil the tray.

2/3 cup baby spinach leaves

5 oz goat’s cheese

12 slices of thin good quality streaky bacon

6 medium free-range eggs

2 2/3 cups cherry tomatoes on the vine

Sea salt and ground black pepper

1 loaf crusty sourdough bread

You'll Need

Roasting tin

Large frying pan

Medium mixing bowl

Muffin tray

 

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