Picnic Egg Cups
Your new favourite way to have eggs is here. These delicious egg cups are simple to make and a treat to eat and they're easy to mix and match ingredients to find the perfect combination for everyone. Wrap them up and make them a savoury picnic delight, or even enjoy them for breakfast.
- Preparation time: 0 min(s)
- Cooking time: 15 min(s)
- Servings: 8
How to make
- 1. Preheat the oven to 180°C.
- To make 4 cheesy muffins:
- 2. Flatten the slices of bread with a rolling pin until it's about half the original thickness.
- 3. Using a muffin tin, press each slice of bread into the moulds to create cups out of the bread, then trim the over-spilling edges.
- 4. Melt approx. 25g butter in a bowl, then using a pastry brush, cover the bread cups in butter and press them back into their muffin tin moulds.
- 5. Whisk up 3 eggs in a bowl and season to taste with salt and pepper.
- 6. Grate the Godminster cheese and add to the eggs.
- 7. Pour the egg and cheese mix into the bread cups, dividing the mixture evenly.
- To make 4 bacon muffins:
- 2. Crosshatch the rashers of bacon in the cups of the muffin tin to create cases for the eggs, cutting the bacon to size as you go.
- 3. Crack a raw egg into each one of the bacon cases.
- 4. Season the egg with salt, pepper and if you wish, garnish with a sprinkling of finely chopped, fresh chives.
- 8. / 5. Place the muffins in the oven and cook for 15 - 20 mins depending on how runny you like your eggs.