Recipe: Breakfast Cups

I created this recipe about 4 years ago, and was very proud of it.  It consists of a crispy bread cup filled with bacon, an egg and then topped with a creamy cheese sauce.

One day though, I was watching Saturday Kitchen, and they showed a clip of Rachel Khoo creating her version of a "Croque Madame Muffin" which was basically the same as what I'd created from scratch!  My recipe is slightly different and a little less French but too similar for me not to give Rachel's a mention!

They make a perfect breakfast in bed, or lazy weekend brunch!

You will need:- 
For the Cheese sauce
1 tablespoon butter
1 tablespoon plain flour
170ml milk, lukewarm
1/2 teaspoon Dijon mustard
Generous amount of a cheese of your choice, I use cheddar.
Salt and pepper

For the Cups
6 large slices white bread, no crusts
Butter to spread on bread
6 Rashers of bacon
6 small eggs

Melt the butter in a pan over a medium heat. Add the flour whisk until you have a smooth paste, a roux.

Gradually add the milk, small amounts at a time, whisking constantly. Add the mustard and salt and pepper and simmer gently for 10 minutes, whisking continuously to allow the sauce to thicken up to a nice thick, smooth cheese sauce. Put this to one side.

Preheat the oven to 200 degrees. Using a rolling pin flatten the slices of bread, this makes sure that it goes nice and crispy.  Butter the bread on both sides, if possible use melted butter.

Line a muffin tin with the slices of bread, pressing them down and into a cup shape.

Add a rasher of bacon to each cup and press it down so there is room for the egg.  Crack the egg into the cup, but make sure it doesn't overflow.  You may need to pour some of the white off.

Put 2 tablespoons cheese sauce on top of each egg, then sprinkle with a little cheese and pepper.

Bake for 15-20 minutes, if you like your egg runny then leave it closer to 15 mins.


L x