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Breakfast eggs


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a pan and gently sauté the bacon until crispy.
  • Add the mushrooms and continue to cook until tender, stirring now and again.
  • Then transfer the mixture into 4 small ramekins (or any small ovenproof bowls). Flatten with a spoon and top with an egg, seasonings, a little cream and grated cheese.
  • Put the dishes in an oven tray and cook in the oven for about 7 mins until the eggs are just set.
  • Serve with a sprinkling of chopped parsley on top and good crusty toast on the side.


  • olive oil
  • 2 rindless bacon rashers, finely chopped
  • 2 large button mushrooms, finely chopped
  • 4 large eggs
  • sea salt & freshly ground pepper
  • cream
  • grated cheese
  • chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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