Supplies
- Hash Brown Egg Cup:
- 6 Baking Potatoes
- 12 Eggs
- Salt & Pepper
- Bacon Egg Cup:
- 12 Slices of Streaky Bacon
- 12 Eggs
- Fresh Thyme
- Salt & pepper
- Mexican Egg Cup:
- 12 White Tortillas
- 10 Eggs
- 1 Jalapeno Pepper, Finely
- Chopped
- Handful of Shredded
- Cheddar Cheese
- Fresh Salsa & Coriander
- To Serve
- Italian Egg Cups:
- 4 Fresh Lasagne Sheets
- 10 Eggs
- Dried Oregano
- 20g Fresh Parmesan
- 1 Tbsp Tomato Paste
- Salt & Pepper
Steps
- Hash browns: Bake the potatoes in the oven at 200C for 45m so that they are cooked but are not completely soft and still have a slight firmness in the middle. Allow to cool completely. Peel the skin off the potatoes and grate them on a box grater and season with salt & pepper.
- Lightly grease a muffin/cupcake tin and gently press the shredded potato into the edges to create a nest. Bake at 225C for 15-20m until golden around the edge.
- Once cooked, allow to cool slightly, then crack an egg into each nest & season. Bake for 15m and the whites have set.
- Bacon egg: fry the bacon until it is cooked but not quite crispy. Lightly butter the inside of a muffin/cupcake tin and line the holes with a rasher of bacon.
- Crack and egg into each hole, top with fresh thyme and seasoning. Bake at 190C for 10-15m or until the
- whites are set.
- Cut the tortillas into circles about 1” large than the diameter of each muffin cup. Microwave for 30s in the microwave to soften.
- Lightly grease a muffin tin and press the tortillas into the hole. Scramble the eggs along with the cheese, jalapeno and seasoning. Pour into each tortillas cup and bake for 15-20m at 190C. Top with fresh salsa and coriander and serve.
- Blanch the fresh lasagne sheets for 2m in boiling water.
- Drain and cut into squares. Lay the squares into the base of a cupcake tin.
- Whisk the remaining ingredients together and pour into the muffin tin.
- Bake at 180C for 15-20m or until the pasta is golden around the edge.