Рецепт 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. Breakfast Egg Cups Save Print These make for a perfect breakfast or brunch treat All Rights Reserved: an original recipe from Lavender and Lime Ingredients for the mushroom velouté 15g butter 15g flour 125mls vegetable stock 100g 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 5mls olive oil for brushing 8 slices streaky bacon 8 eggs 16 stalks chives, chopped Method 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 3.5.3208
Inspiration published on Lavender and Lime October 10:
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