These breakfast cups has become my new obsession in the last few days since being home. I woke at a very early 4am from jet lag the first day and a few hours later the house was full of the best smell on earth…cooking bacon, just not the way I know it. Instead, it came from a little muffin case of crispy bacon, oozing eggs and nutritious greens, all courtesy of my gorgeous mumma.

I’ve since given it a little revamp and added juicy cherry tomatoes and swapped the Spinach for Kale for more of a kick in taste. I’ve topped them with a little rock salt and black pepper and it is simply breakfast heaven! It’s a really healthy way to cook eggs and bacon because there’s just a touch of coconut oil needed for the tray and because the bacon is grilled first, a lot of the fat gets dripped away.

A one ‘pan’ dish that requires no watching over or thinking about. Ideal if you’re feeding a full house on a  Sunday morning! Timing is essential because you want to make sure you get an oozing yolk pouring from the centre of the bacon cup, but with a timer in place – all you need to do is worry about brewing the cuppa. I’m so English right now, and love it!

I’m home in Surrey for a week before flying to Geneva for skiing, and then back to sunny Dubai, so keep checking the blog for some indulgent Swiss-ski food and travel updates! Do send me your egg and bacon cup creations on @LeanLivingGirl and hope they make your Sunday morning as perfect as mine!

Here’s my picture step-by-step guide on making these delicious egg, bacon and kale cups!

Step 1:

Trim the fat off the bacon and grill for 5 minutes, until starting to crisp round the outside.

In each cup, add 1/2 tsp of coconut to grease the bottom and sides and place 2 pieces of bacon in each.

Step 2:

Place a small handful of kale and chopped cherry tomatoes into the centre of the cup.

Step 3:

Crack an egg over the top and sprinkle over some sea salt and black pepper.

Step 4:

Bake in the oven for 12-15 minutes at 180℃ until the egg white is cooked through but yolk still runny.

Step 5:

Remove the cups with two spoons and serve hot!

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Egg, Bacon and Kale Cups

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Egg, Bacon and Kale Cups

Author: Lean Living Girl

Serves: 3 Muffin Cups

Ingredients

• 3 Organic Eggs
• Handful of Chopped Kale
• 6 Cherry tomatoes
• 6 pieces of back bacon
• 1 tbs coconut oil for greasing muffin tray
• Sea salt and black pepper to season
• Optional:
• Serve with Freshly sliced Avocado

Instructions

1. Pre-heat the oven to 180℃
2. Trim the fat off the bacon and lay the pieces on a grill pan, grill for 5 minutes until starting to crisp round outside.
3. Grease the muffin cups with a little coconut oil.
4. Place 2 bacon slices in each muffin cup and push them against the sides to make an edge.
5. Get a small handful of Kale and press it down into the centre of the cup.
6. Thinly slice the cherry tomatoes and scatter them over the kale.
7. Crack and egg over the top and sprinkle with sea salt and black pepper.
8. Place in the oven for 12-15 minutes until the white has turned opaque and the yolk still 'wobbly'.
9. Remove from the oven and use two spoons to scoop out the cup.
10. Serve and enjoy!

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