Gibson always wanted to bake bacon egg cup, but he was unable to it because he does not have an oven. He now owns a Halogen oven, which means he can have a baking party. Bacon egg cup is a simple to make yet a delicious breakfast. So let start baking.
Gibson likes the Bacon egg cup without toast, so he replaced the based with potato, and baked with or without bacon.
Ingredients:
-Bacon
-Egg
-Shredded Potato
-Shredded Cheddar Cheese
-Rosemary and Parsley
-Butter
-Button Mushroom
-Black Pepper
-Dill for decoration
Firstly, fry the bacon on medium heat but do not cook until crispy. Leave it aside when done.
Shred the potato into the pan and add a small piece of butter, salt, rosemary and black pepper, but the herbs are optional, it depends on what you like to flavor the potato with. As soon as the butter melts, mix well with the potato, and then transfer them into the muffin tin.
Remember to coat the muffin tin or any container with oil.
Try to put the shredded potato in the center, so that the bacon can fit in later. Now bake at 200°C for 15 to 20 minutes, or until you can see the potato turn brownish.
While baking the potato, santé the cut mushroom until it turns soft.
Take out the muffin tin and wrap the bacon around the shredded potato.
Add in the cooked mushrooms; shred some cheddar cheese over it. You can sprinkle some parsley on it to enhance the flavor.
Finally add in the egg.
Bake at 210°C for 15 minutes or until the egg is cooked.
The cup with bacon is so rich in flavor, that there is no need to add any salt or soya sauce.
The cup without bacon is as good as the one with bacon, but you can add some white pepper and soya sauce before serve.
If you like my article, can follow me by like my facebook page.
Gibson likes the Bacon egg cup without toast, so he replaced the based with potato, and baked with or without bacon.
-Bacon
-Egg
-Shredded Potato
-Shredded Cheddar Cheese
-Rosemary and Parsley
-Butter
-Button Mushroom
-Black Pepper
-Dill for decoration
Firstly, fry the bacon on medium heat but do not cook until crispy. Leave it aside when done.
Shred the potato into the pan and add a small piece of butter, salt, rosemary and black pepper, but the herbs are optional, it depends on what you like to flavor the potato with. As soon as the butter melts, mix well with the potato, and then transfer them into the muffin tin.
Remember to coat the muffin tin or any container with oil.
Try to put the shredded potato in the center, so that the bacon can fit in later. Now bake at 200°C for 15 to 20 minutes, or until you can see the potato turn brownish.
While baking the potato, santé the cut mushroom until it turns soft.
Take out the muffin tin and wrap the bacon around the shredded potato.
Add in the cooked mushrooms; shred some cheddar cheese over it. You can sprinkle some parsley on it to enhance the flavor.
Finally add in the egg.
Bake at 210°C for 15 minutes or until the egg is cooked.
The cup with bacon is so rich in flavor, that there is no need to add any salt or soya sauce.
The cup without bacon is as good as the one with bacon, but you can add some white pepper and soya sauce before serve.
If you like my article, can follow me by like my facebook page.
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*Recipe*
August 1, 2015
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