Baked egg cups

Recipe from: 29 October 2014
recipes, eggs, bake

Ingredients 10
Servings 1
Minutes 00:15


Serving Change
  • 10
    olive or avocado oil
  • 250
    streaky bacon
  • 1
    small onion, halved and thinly sliced
  • 125
    mushrooms, sliced
  • 10
    dried mixed herbs
  • lemon juice, salt and pepper
  • 6
    marinated sun-dried tomatoes, sliced
  • 6
  • 30
    chopped fresh chives
  • 1
    fresh rocket leaves to serve


Preheat the oven to 180 °C.

Grease six large ramekins or 125 ml containers with a little of the oil. Line each ramekin with a few rashers of bacon and pack onto a baking tray. (A muffin pan can also be used.) Meanwhile, heat the rest of the oil in a frying pan and sauté onion and mushrooms with the herbs until soft. Season to taste.

Divide the mixture between the ramekins and sprinkle sun-dried tomatoes on top. Crack an egg into each ramekin. Gently cover each bowl with ramekin. Bake for 10-15 minutes or until the eggs are cooked to your preference. Sprinkle chives over and serve with rocket and toast.

Recipe from the book Make Five / Maak Vyf. Reprinted with permission of Heleen Meyer.

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