Feb 23, 2014

English Breakfast Cups

English Breakfast Cups

I wanted to see if I could make an almost full on English breakfast… in a muffin tin. Eggs, bacon, white beans in tomato sauce, it’s all there. All the flavour, smaller portions.

Couldn’t fit the sausages in there as well—I tried but it made the cups fall apart—so I decided to stop trying and just serve them on the side. Easy is as easy does.

This recipe was so much fun to come up with, to have an idea and transform it into real food gives such a kick! It’s recipes like these that put the fun into food blogging.

 
Ingredients:

frozen rösti/hash browns
6 rashers bacon, cooked and crumbled
white beans in tomato sauce
cheddar, grated
3 large eggs
4 tbsp milk
1 tsp kosher salt (1/2 a tsp regular salt)
1/8 tsp black pepper
fresh chives, few sprigs

 
Directions:

 
This was a breakfast for three. Adjust the quantities to suit your family’s needs.
 

Break the eggs in a bowl, add the milk, salt, pepper and chopped chives. Stir well.
English Breakfast Cups

Grate a few tbsp cheese and add it to the mix.
English Breakfast Cups

The beans! Heinz is my favorite brand
English Breakfast Cups

Lightly butter the muffin tin and make sure you use the kind of frozen rösti that just needs heating.
English Breakfast Cups

Add a layer of the rösti and top with some crumbled up bacon.
English Breakfast Cups

Add a spoon full beans in tomato sauce, not too much, and top with a little more rösti.
English Breakfast Cups

Ladle a gravy spoon filled with egg mixture all over—the egg will sink and the cheese will stay on top.
English Breakfast Cups

 
Bake the cups in a preheated oven at 180Cº (355Fº) for 20 to 25 minutes, until the egg has set and the top is golden brown. Let them cool off for several minutes (important step!), and then gently carve around the edges of the cups and carefully spoon them out.
 

Serve with lots of toast, sausages and tea. Perfect for a Sunday brunch!
English Breakfast Cups

English Breakfast Cups
Ingredients
    frozen rösti
    6 rashers bacon, cooked and crumbled
    white beans in tomato sauce
    cheddar, grated
    3 large eggs
    4 tbsp milk
    1 tsp kosher salt (1/2 a tsp regular salt)
    1/8 tsp black pepper
    fresh chives, few sprigs

Directions
    Break the eggs in a bowl, add the milk, salt, pepper and chopped chives. Stir well. Grate a few tbsp cheese and add it to the mix. Lightly butter the muffin tin and make sure you use the kind of frozen rösti that just needs heating. Add a layer of the rösti and top with some crumbled up bacon. Add a spoon full beans in tomato sauce, not too much, and top with a little more rösti. Ladle a gravy spoon filled with egg mixture all over—the egg will sink and the cheese will stay on top. Bake the cups in a preheated oven at 180Cº (355Fº) for 20 to 25 minutes, until the egg has set and the top is golden brown. Let them cool off for several minutes (important step!), and then gently carve around the edges of the cups and carefully spoon them out. Serve with lots of toast and tea.

Meal type: Breakfast, Savoury
Servings: 3
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