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Savoury egg cups

Perfect for lunch and picnics, these cups can be pimped with any ingredients you like (we chose ham, sweetcorn and spring onion for ours). Kids can help to prepare the fillings, whisk the eggs up and cut and roll out the bread circles… it's a great and simple dish to make together.


4 slices bread

1 teaspoon olive oil

3 medium free-range eggs

3 spring onions

3 slices of ham

Small handful of frozen sweetcorn

Small pinch of ground black pepper


  1. Heat the oven to 180 degrees (gas mark 5)

  2. Using a large round cutter, press circles out of each slice of bread (keep the crusts to use in bread pudding or for bread crumbs!)

  3. Take a rolling pin and roll out/flatten each circle

  4. Brush 4 rounds of a muffin tin tray with a little olive oil

  5. Press the bread in to the muffin holes

  6. In a mixing bowl, beat the eggs then snip in your spring onions with scissors, and tear the ham in to small pieces. Add in a handful of frozen sweetcorn, season with the black pepper and give a final mix

  7. Pour the mixture evenly in to the 4 bread cups then pop in the oven (adults do this bit!) for 20 minutes or until the egg mix has completely set.

  8. Once cooked, remove from the oven (adults do this bit!) then leave to rest for ten minutes before removing the cups and eating them (ensure they’re not too hot for little mouths first!


Click here for adult & child cookery lessons at The Cooking Shed

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