Whimsical Cookery is a site for adults who prefer to eat like children, or perhaps just need to cook for some children. This site contains an aversion to vegetables, a love of fried food and cupcakes, lazy shortcuts, some disturbing creations, and a purposeful ignorance of proper culinary practices... YOU HAVE BEEN WARNED.

Tuesday, 24 January 2012

Continental Breakfast Cupcake



Okay, so I've clearly been unemployed too long.  Also I've been making too many cupcakes and full English breakfasts.  At which point I must have stared at the two, cross-eyed, and thought 'You know what this cupcake needs?  More toast and bacon.'

Per cupcake, you will need:
1 piece half-cooked bacon
1 slice of bread
1 egg




1. Cut a circular center out of your slice of bread, making it as large as possible.

2. Flatten slightly and press gently into a muffin tin to form a cup.

3. Line the cup with BACON!!!

4. Crack an egg into a liquid measuring cup before guiding the yolk to the front with a spoon.  Spoon yolk into the cupcake first, then fill with the egg whites, careful not to overflow.

5. Bake at 350 F/175 C for 15-20 minutes.

Serving suggestion: Extra BACON?  Or maybe some toast with jam?
If you fancy a full English breakfast cupcake, perhaps it would be a good idea to 'frost' your cupcakes with some baked beans.  Or balance some mushrooms on top? 
Alternative method: Replace toast with PANCAKES.  Though I have not tried this yet.  If you attempt this, I'd suggest greasing the muffin tins.


Apologies for the excitable capslocking :D