egg cupcakes
Savory cupcakes with bacon, egg, and cheese, ideal as a breakfast alternative to bread.
Ingredients
bacon bits or bacon slices
275 g / 10 oz or 6 slices
all-purpose flour
75 g / 2 1/2 oz / nearly 3/4 cup
baking powder
1 tsp
English mustard powder
1 1/2 tsp
sharp cheddar cheese (grated)
110 g / 4 oz / 1 cup
butter (melted)
75 g / 2 1/2 oz / 1/4 cup plus 1 tablespoon
eggs (large, free-range, beaten)
2
crème fraîche
150 g / 5 oz / 2/3 cup
Instructions
1
Prepare bacon
Place bacon bits in a dry heavy-bottomed skillet, fry over medium heat until crispy (or cut bacon slices into strips and fry until crispy). Drain on paper towels and set aside.
2
Mix dry ingredients
Sift flour, baking powder, and mustard powder into a large bowl, stir in cheese.
3
Mix wet ingredients
In another bowl, gently stir crème fraîche, eggs, and melted butter. Stir in bacon, then pour into dry ingredients. Stir until just combined; lumps are okay.
4
Bake
Scoop batter into prepared paper cups, bake for about 15 minutes until golden and firm to the touch. Serve warm.
