• cooking oil spray
  • 1 sheet ready to roll puff pastry
  • 6tbsp tomato passata
  • 6 rashers cooked bacon, diced
  • 12 egg yolks
  • salt and pepper
  • small bunch parsley, chopped
  1. Preheat the oven to 200c. Spray a 12 hole muffin tray with cooking oil. Roll out the pastry and cut into 12 circles. Press down into the holes and bake for 10 minutes.
  2. After 10 minutes add a little tomato passata to the cups, followed by some cooked bacon, an egg yolk and salt and pepper. Bake for a further 10-15 minutes, until the egg yolks are cooked but still runny.
  3. Once the cups are ready, dress with parsley and add avocado.
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Puff Pastry Breakfast Cups

Ingredients

Instructions

Puff Pastry Breakfast Cups

What You’ll Need:

  • cooking oil spray
  • 1 sheet ready to roll puff pastry
  • 6tbsp tomato passata
  • 6 rashers cooked bacon, diced
  • 12 egg yolks
  • salt and pepper
  • small bunch parsley, chopped

How You Make It:

  1. Preheat the oven to 200c. Spray a 12 hole muffin tray with cooking oil. Roll out the pastry and cut into 12 circles. Press down into the holes and bake for 10 minutes.
  2. After 10 minutes add a little tomato passata to the cups, followed by some cooked bacon, an egg yolk and salt and pepper. Bake for a further 10-15 minutes, until the egg yolks are cooked but still runny.
  3. Once the cups are ready, dress with parsley and add avocado.

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