You’ll need:
A large 12-cup muffin tray
Roll of puff pastry
12 eggs
Toppings:
- Smoked salmon
- Cream cheese
- Chives or spring onions
- Bacon
- Sliced brown mushrooms
- Gruyere cheese (fondue cheese)
- Sliced tomatoes
- Sliced onion
Cut the puff pastry into 12 squares of about 10 by 10 centimetres. Press the sheets of pastry into the cups of the muffin tray. Blind bake the pastry (fancy term for letting the pastry cook threequarters) in an oven for about five to 10 minutes – until the puff pastry starts going brown.
Then break an egg into every cup and bake until the egg just sets (think soft boiled). Now the fun part.
Most muffin trays have 12 cups, so what I normally do is make three variations:
1.Smoked salmon and cream cheese with chives or spring onion.
2. Grilled bacon and mushroom with grated Gruyere cheese.
3. Tomato and mushroom with some fried onions.
Sprinkle, rip and tear these toppings over the soft-cooked eggs. Remember that the ingredients you use to top the breakfast cups must be cooked. Grill for three to four minutes. Serve hot with a twist of black pepper and a pinch of salt.
For more recipes and outdoor cooking ideas, read Justin Bonello’s Cooked in Africa: A cooking journey through Southern Africa.
