Bacon Cups with Whipped Scrambled Eggs

Cook time 30 minutes
Servings 6


9 long strips of streaky bacon

4 eggs
10g butter
3 tbsp pure cream
Salt and pepper
½ bunch of chives, finely chopped

Bacon Cups with Whipped Scrambled Eggs


Preheat the oven to 200°C.

Line a 6-hole 1/2-cup measure muffin tin with 6 long strips of bacon. Cut the remaining bacon in half or thirds and press down in the base of the of each muffin hole with your hands so none of the tin is exposed. Place another muffin tin on top to hold the bacon cups in place. Bake in the oven for 20 minutes or until the bacon is crisp.

Crack 4 eggs directly into a cold non-stick pot then turn on low heat and using a whisk, constantly stir to scramble the eggs, scraping down the sides and ensure the yolks and whites and thoroughly combined. After 5-6 minutes, the eggs will start curd and become custard-like. Now add the butter and cream and stir until it is well incorporated, then turn off the heat. Season to taste.

Remove the bacon from the oven and cool for 5 minutes before carefully detaching from the tin. Drain on some paper towelling.

Fill each bacon cup with scrambled eggs and sprinkle over chives.