• 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


  1. 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.
  2. 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.
  3. Once cooked, allow to cool slightly, then crack an egg into each nest & season. Bake for 15m and the whites have set.
  4. 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.
  5. Crack and egg into each hole, top with fresh thyme and seasoning. Bake at 190C for 10-15m or until the
  6. whites are set.
  7. Cut the tortillas into circles about 1” large than the diameter of each muffin cup. Microwave for 30s in the microwave to soften.
  8. 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.
  9. Blanch the fresh lasagne sheets for 2m in boiling water.
  10. Drain and cut into squares. Lay the squares into the base of a cupcake tin.
  11. Whisk the remaining ingredients together and pour into the muffin tin.
  12. Bake at 180C for 15-20m or until the pasta is golden around the edge.