Sunny Side Up

Posted by: shiprab on: March 20, 2011

In: Food
3 Comments

Savory recipes that capture my imagination enough to do anything more than bookmark them for future reference are few and far between, but eggs…they’re beautiful. And so easy. That’s what I love most about them…something so simple that can be dressed up, dressed down…taken any way you want. So I finally made something unsweet that was a little experimental, a little rough around the edges, but a lot of delicious, savory, satisfaction.

This one was for my poor husband who suffers (ha! I wouldn’t mind suffering like that) through all my sweet obsessions, experiments, what have you – all the while craving something..anything!..a little savory, something with a little meat in it. So I threw him a bone…er…I mean an egg.

I’m not sure what to call them yet… they’re my bacon, egg and cheese cups that I would have loved to make with actual puff pastry but in a rush, ended up improvising with some frozen paratha instead.

So here goes!

Breakfast Cups

Makes 6

1 large onion
2 rashers of bacon or chicken bacon (which is what I use…I’m sorry!)
6 eggs
¼ to ½ cup grated cheddar cheese, depending on how cheesy you want it.
2 frozen paranthas or puff pastry preferably I’m sure, although I haven’t tried it.

Preheat your oven to 180°C and lightly grease a muffin tin.
Dice the bacon and fry in a skillet till done but not too crispy and remove from the pan. If you’ve used chicken bacon, add and heat the tiniest bit of oil to the skillet before adding the onions. Let them cook till lightly golden. Stir in the bacon and set aside.

Divide the paratha, puff pastry or pie crust to line 6 cups of the muffin tray. Spoon a little of the onion and bacon mixture into each of the pastry lined cups. Use a spoon to settle one wobbly yolk over the bacon and onion mix in each cup and then spoon the whites around the yolk. Don’t fill right to the top, about two-thirds is good. Season with salt and pepper and top with grated cheese. Place the muffin tray in the oven and bake until the egg is set and cheese is golden, about 20 minutes or so.