40 mins
Baked Egg Cups
Recipe by Graham
Baked Eegg Cups make a delicious breakfast, brunch, or lunch option or a delectable starter that’s sure to impress your brunch guests. A dead easy way to enjoy baked potatoes with cream, eggs and bacon. If you want to save time, you can cook the potatoes the day before.
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Avocado Cucumber and Grapefruit Salad Ingredients for Baked Egg Cups
Currently displaying quantities in US Imperial Measurements
How to Cook Baked Egg Cups
- Wash the potatoes then cut them roughly in two uneven pieces (one third - two thirds ). Set the smaller portion to one side. Boil the larger sections (unpeeld) for 20-25minutes until they are soft when pricked through with a fork. Allow them to cool for about 10 minutes so they are easier to handle. While they are cooling, sauté the lardons and put to one side.
- Scoop out the insides of the potatoes with a melon baller or small spoon, leaving about ¼" (5-6mm) of flesh all round. Wrap the outside of the shells with streaky bacon (about 3 rashers per shell).
- Turn the smaller (uncooked) portions of potato face down and spear the top with a toothpick broken in two. Settle the larger (cooked) portions on top, using the toothpick to hold them upright.
- Place a tablespoon of crème fraîche into each shell, cover with cooked lardons and top off with an egg yolk. Sprinkle with salt and freshly ground black pepper then cook in a preheated moderate oven (Mk 4 - 350°F - 180°C) for 15 minutes. Sprinkle with chopped chives and enjoy the hell out of them!
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