Tuesday, 17 December 2013

Scrambled egg cups two ways

Scrambled egg cups by Carole's Chatter

Inspired by some of my wonderful blog friends I decided to make some Scrambled Egg Cups.  Some of them I did surrounded by bacon and some in a toasted bread case.

I used 4 eggs and that was enough for 6 large muffin sized egg cups.

I oiled the muffin tin – but not well enough because the egg still stuck to the bottom – I might use a circle of baking paper on the bottom next time.

For the bread cases, I cut the crusts off a slice of slightly stale bread and then rolled it to make it thin (I don't have a rolling pin so I used my pestle which worked just fine).

This made the bread pliable enough to be put into the muffin tin without tearing.

For the other cups I simply put a rasher of bacon into the muffin pan.  I had very lightly cooked the bacon first. 

Then I whisked up the eggs and seasoned them with white pepper.  I poured them into the cases and sprinkled a little grated cheese on top and a sprinkle of salt.

They took 20-25 minutes in a moderate oven. 


I turned them out (with difficulty) and then served them with a garnish of spring onion and chilli.
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3 comments:

  1. They turned out great! And look very yummy.

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  2. i did something called Spinach Egg cups that is posted (i hope), it was a concept that i never thought about until recently...thank you for your variation!

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  3. I can see my kids loving this. Do you think you can make these ahead and refrigerate for later with the bread crust?

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