Breakfast in a Cup Recipe

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Try our Breakfast in a Cup Recipe: the kids will love it

Breakfast in a Cup, a recipe you simply must try: Like in Scooby-Doo, those pesky kids were about this morning. They were hungry and they wanted Daddy to cook. 100% #BillWallaceFriendly as this was ‘leftover’ cobbling together and using a different serving technique to make it all restaurant-like. Something a little quirky in fact. And that is how Strawberry Blonde got her Brekkie in a Cup today.

I have these lovely little pans that I bought from TOTT one year, sorry SCANPAN I still love you more. They are the perfect size for single person cooking, and with metal handles, they can also go in the oven. I love em. Beautiful little things that I am certain will last a lifetime. Now I am going to show a few photos here to explain what I did for this dish. Let me know if you like more photos like this or a more written explanation…

Breakfast in a Cup Recipe Ingredients

Cool right. I’d love having that served up to me in a restaurant. Quirky indeed. One-handed eating from a coffee cup, love it. See how the Parma ham sticks to the top of the cup? Aromas to die for and so tasty to boot. I love this one.

For one hungry Strawberry Blonde you will need;

2 slices of parma ham;
4-5 cherry tomatoes cut into quarters;
3 stalks of small asparagus cut into 1″ pieces;
2 slices of streaky bacon cut into small pieces like the photo;
1 Tsp of finely chopped garlic;
1 Tsp Soya sauce;
2 eggs;
Sea salt & cracked black pepper;
A pinch of saffron if you have some;
1″ knob of butter;
Grated Parmesan; &
Some black truffle oil (or Olive oil).

How to make a Breakfast in a Cup at home...

Take a large coffee cup and wrap the Parma ham slices around the inside top (have a look at the photo);
2 slices should be enough to go all the way around leaving the bottom clear for the filling – this is the quirky restaurant-style serving idea;
Pop your pan on the hob and spray with a little Blck truffle oil and throw in the butter – on the heat and get that melted down;
In with the bacon and the garlic and cook off until the bacon is starting to brown;
In goes the asparagus, tomatoes, Soya sauce – and again cook-off a wee while until the tomatoes have started to soften;

Coming together nicely now. I think that looks rather stunning. Just to steam it a little now and then she is done and ready for serving.

In with two eggs now and sprinkle over the top with the grated Parmesan as in the picture above;
Cook that for a little time and then take another pan and pop it over the top to steam the egg – as in the picture below;
Strawberry Blonde likes her eggs a little Onsen so 2-3 minutes like this is more than enough to keep them nice and gooey – the cheese will also melt of course;

Frying from beneath and steaming from the top – great little tip for cooking on the hob.

When the eggs are done to your liking and the cheese has melted carefully put that into the coffee cup;
Be careful as you want to keep the Parma ham stuck to the inside of the cup, like in the photo;
Season with a little sea salt & cracked black pepper; and
Finally, sprinkle over a few strands of Saffron – as soon as that hits the hot eggs it releases a waft of amazing fragrance…

Breakfast in a Cup Recipe: Conclusions

Remember how we eat;

Eyes
Nose
Mouth

This simple little dish has all three senses covered to perfection. My little Breakfast in a Cup. Jude gets a quasi-Charcuterie board as well. Such lucky kids, they really are. No cereal in this condo over the weekends…

All made from what was in the fridge whilst using a little imagination to make it delightfully quirky to look at, aromas and fragrances to die for and absolutely punchy in the taste & texture department. I suppose this could be done in takeaway cups for walk-in and takeout. Now there’s an idea for the restaurant Wifey… Takeaway Breakfast in a Cup. Copyright @ChefFatBeard haha… – ENJOY!!!

Brian Kennett