Bacon and Egg Cups With Homemade Mayonnaise


Ultra Basic





A recipe allowed in a / diet.

Even if you are not a breakfast person, these bacon and egg cups topped with homemade mayonnaise and served on toast will make you reconsider your position! If you make them once, you'll keep making them over and over!

Nutritional Chart

Calories: 480 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 14 g
  • 26 g
  • 35 g

Ingredients Needed for Bacon and Egg Cups With Homemade Mayonnaise

6 bacon
6 eggs
3 egg yolks
2 teaspoons of lemon juice
2 ounces of butter
2 tablespoons of white wine vinegar
2 bread buns
1 teaspoon chopped chives

How to Make Bacon and Egg Cups With Homemade Mayonnaise

  1. Preheat the oven to 350 degrees F/175 degrees C.
  2. Arrange each bacon slice in the holes of a muffin tin.
  3. Add the eggs and bake for 10 minutes.
  4. Put water into a saucepan and bring to boil.
  5. Over the boiling water, place a glass bowl.
  6. Put the egg yolks in the glass bowl.
  7. Melt the butter and put it over the yolks. Add 1 teaspoon of lemon juice.
  8. Whisk the yolks.
  9. Add the white wine vinegar.
  10. When the yolks mixture thickens, add some lemon juice, salt, and pepper to taste.
  11. Toast the bread buns.
  12. On every toast bread, put 2 egg muffins.
  13. Top them with mayonnaise and sprinkle some chopped chives on top.
  14. Enjoy!

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