Name: Bacon and Eggs in a Mug
Yield: Serves 4
Ingredients: 25 g (1 oz) butter; 50 g (2 oz) mushrooms, chopped small; 4 tablespoons double cream; 110 g (4 oz) bacon, chopped into small pieces; 1 tablespoon chopped parsley; 8 eggs, 4 of them broken and beaten; salt and pepper; 50 g (2 oz) grated cheese (I use medium Cheddar for this but you can use any hard cheese you have around)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

When I was Lord Rector of Aberdeen University I invented this recipe for my beloved students. Working on the basis that almost anything can constitute one pot if you use it properly, this dish is literally what it says it is. It’s perfect, nourishing comfort food for students or bed-sitters or just about anybody really.

Ingredients

25 g (1 oz) butter
50 g (2

Method

Preheat the oven to 180°C/350°F/gas mark 4. Butter 4 medium-sized, heatproof mugs and sprinkle the bottom and the sides of the mugs with two-thirds of the cheese. Season the beaten eggs and divide them between the mugs. Mix the bacon, parsley and mushrooms together and spoon in a neat

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Bacon and Eggs in a Mug

Ingredients

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