Bacon, Egg & Toast Cups

Bacon, Egg & Toast Cups

 

The first TidyMunch recipe is actually courtesy of Martha Stewart. A friend (@eggenigma) linked me to some pictures on Pinterest, and my stomach instantly (and very loudly) demanded that I go home “sick” from work to make it immediately. I resisted, but did make it that evening. The photographs I posted on my personal Facebook account grabbed lots of attention, and people have been hounding me for the recipe ever since… and so here we are!


Ingredients 

Bagon, Eggs, Bread, Butter

 4 slices Pancetta
3 slices Medium-cut White Bread
25g melted, unsalted butter
2 large free-range eggs
Salt & Pepper

 

 

This made two toast cups, and I ate them myself as a main meal, served with fresh asparagus. One on its own would make a mighty breakfast that could be eaten on the go, like a muffin!


Method

1. Preheat the oven to 190ºC/375ºF.

2. Martha says to lightly butter 6 muffin cups, but I didn’t have a muffin tray deep enough, so used individual ramekin-type dishes I found in Ikea.

2. Flatten the bread down a bit, and cut large circles out of 2 slices. Cut each circle in half.

Bread Rounds

3. Press 2 halves into each dish, curved side up, and overlapping slightly. Use bread from the 3rd slice to patch up any gaps.

Bread Cups

4. Brush the Bread with the remaining butter

5. Dry fry the pancetta (it’s bacon in the original recipe, but I thought pancetta would crisp up better). Don’t over-do it, as it will need to be pliable for the next step, and it will crisp up more in the oven anyway.

Dry-fried Pancetta

6. Lay 2 slices of pancetta, crossing at right angles, inside each bread cup, with the ends sticking up up over the top.

Pancetta Cup

7. Crack an egg into each cup, being careful not to break the yolk. Don’t worry if it spreads over the top a bit or if there are small gaps in the side/bottom… the egg will just bake and everything will keep its shape nicely.

Egg Cups

8. Season with salt & pepper, and bake until the egg whites are set. Martha reckons this should take 20-25 minutes, but I find it’s worth keeping an eye on them to make sure that the whites are fully set, while the yolks are still soft.

9. Run a knife around the cups to loosen them from the dish, and serve immediately.

Tidy!

IMGP2597IMGP2600a IMGP2601 IMGP2602 IMGP2603


 

Tidy Savings

The cheapest I could find the ingredients for this dish was the equivalent of £0.73 per cup at either Morrisons or Sainsburys. The cheapest option, though, would be to buy the pancetta at Morrisons, and the rest at either Tesco or Sainsburys.

Although Asda came 3rd, their large pack sizes would lead to too much waste, and the overall cost of buying a pack of each ingredient is the most expensive at £7.14.

Looking at it that way, and assuming you want to buy everything in one shop, Sainsburys come out top at £5.75, followed by Morrisons at £5.78, Tesco at £6.10 and Asda bringing up the rear at a whopping £1.39 more expensive than Sainsburys.


Tidy Tweaks

To make this more healthy you could replace the butter with a low-calorie spray, and replace the bacon with ham or turkey rashers. You could also use Quorn Bacon-style rashers (or leave the bacon out entirely) for a vegetarian option.

Why not spice it up a bit with some Chilli flakes or tabasco?

Crumble a little goats cheese on top if you’re trying to impress, or maybe just some grated cheddar for a good-old fashioned diet-buster!


Acknowledgements

Martha Stewart’s original recipe can be found here, and don’t forget the pin that started this blog!

 

 

4 thoughts on “Bacon, Egg & Toast Cups

  1. Well tidy!
    No nonsense recipe, love the alternative tips and the cost comparisons EGGCELLENT debut Dod

    • You’ll need to try it for yourself now, Nell! Don’t forget to tweet what you eat to @TidyMunch! 😉

  2. This is quite simply, awesome. It honestly looks better than the original inspiration! I also really like the ‘tidy savings’ and ‘tidy tweaks’ It brings a very unique aspect to the blog 🙂

    • Thanks Christie – for your comments and for sending me the pin in the first place! I don’t know when I’d have got round to starting the blog, if people hadn’t been so keen to get the recipe!

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