Breakfast Cups are quick, easy and perfect for brunch with a large group of people. As a self-contained meal they can be served on napkins rather than plates - ideal for when there's so many people you're perched on the emergency chairs and drinking out of mismatched cups.
This recipe can be found in a number of places, most recently on the Morrisons website, although I originally found the Martha Stewart version. They're all pretty much the same, but I'll put my variation below. This quantity makes 6 cups, but if you want to make more then just bear in mind that it's 1 rasher of bacon, 1 egg and 1.5 slices of bread per cup, so adjust accordingly.
Ingredients:
9 slices bread
50g unsalted butter, melted
6 rashers of bacon
6 eggs
Method:
Heat oven to 200°C/180°C fan/Gas 6. Cook the bacon in a large non-stick pan (tip: under-cook it slightly as it will finish cooking in the oven). Place on a plate to one side while you prepare the cups.
Melt the butter and lightly coat 6 holes of a muffin tin. Using a cookie-cutter, cut out circles of bread from each of the slices. Don't throw away the rest: you'll need it in a minute.
Using the tips of your fingers, gently squash the bread. It needs to be as thin as possible whilst still maintaining some bounce. Cut each circle in half, and arrange in the muffin tin to form the cups.
With the left-over bread, fill in the gap at the bottom.
Brush the bread with the remaining butter, and then top with the bacon.
Break an egg into a mug and pour into each cup. It's easier to do it this way as occasionally all of the egg won't fit and will spill over. this way you have total control over the amount of egg in each cup. Season and bake for 18-20 minutes, until the egg is cooked through.
Et voila: you have Breakfast Cups whipped up in no time. Perfect with a cup of coffee to start the day!
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