Justin Bonello’s tin cup breakfast

Posted by Justin Bonello on 7 September 2010

You’ll need:

2 tin mugs
4 eggs

Fillings of your choice (or what’s on hand). Anything from mushrooms and crispy bacon to cherry tomatoes and cheese – you name it. If it needs cooking, make sure it’s done before you start.

Wipe the inside of the tin mug with olive oil. Add the ingredients of your choice. Break two eggs over the top. Place the mugs inside a pot and pour water around them until the mugs are half submerged.

Put the lid on and set the pot on the fire. Bring the water to the boil. This method of poaching an egg takes about four to five minutes, but keep checking. When the egg is done to your satisfaction, eat directly out of the mug with a spoon or fork. Ja, swaer.

For more recipes and outdoor cooking ideas, read Justin Bonello’s Cooked in Africa: A cooking journey through Southern Africa.

Buy the book now

Cooked in Africa: A Cooking Journey Through Southern Africa

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