Egg Cups
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman
Photo by Dane Feldman.

Yet another week has flown by bringing us to this week’s Sunday Brunch here on Dish + Drink. As you may already know, I’m a firm believer that no brunch is complete without some eggs. This week, I made my first attempt at egg cups. Thankfully, they were well received.

Serves 3.

What you’ll need:
3 strips bacon
3 eggs
1 1/2 cups egg whites
3 slices turkey
Shredded cheese
Scallion
Black pepper

Directions:
Preheat to 350.

Fill a muffin tin with six paper muffin cups.

Cut the bacon strips in half so that you have 6 strips instead of 3. Cook the bacon about 2 minutes per side. It’s okay that the bacon isn’t fully cooked. It will finish cooking in the oven.

Now, take 2 strips and lay them inside a muffin cup so it makes an ‘x’ and lines the cup. Do this in 2 other cups too.

The turkey slices should be the right size to just place them in the cups without cutting them. Place once slice carefully in each of the remaining 3 cups. It’s fine if it isn’t perfect, it will cook and hold together anyway.

Crack an egg into each of the bacon cups. Pour 1/2 cup of egg whites into each of the turkey cups. Sprinkle a little bit of shredded cheese into all of the cups.

Bake the cups for about 15 minutes or until the bacon is lightly crispy. Add scallion and black pepper to taste. I used Sriracha on mine.

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