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The Tin Cup Breakfast

Serves 2

(Taken from Justin Bonello’s brilliant book, Cooked in Africa.)

These are poached eggs – bundu style.

The Tin Cup Breakfast, Vagabond Bush Recipes.Ingredients

  • 2 tin mugs
  • 4 eggs

This basic breakfast allows for fillings of your choice – from mushrooms and crispy bacon to cherry tomatoes and mature cheddar and everything in between. Whatever combination gets you going! If it needs cooking (like bacon), make sure you do that first.


  1. Wipe the inside of the mugs with olive oil.
  2. Put in whatever ingredients you’ve chosen.
  3. Break two eggs over the top.
  4. Place the mugs in a pot with enough water so that the mugs are half submerged.
  5. Put the lid on and place in the fire.
  6. Bring the water to the boil.

This method of poaching eggs takes about four to five minutes, but keep checking. When the eggs are to your liking – eat them out of the mug with a spoon or fork. Ja, swear, dis nou lekker.

(This was a great way for us to use up some of our leftovers. We added mushrooms, salami, cherry tomatoes, feta cheese and lots of salt and pepper.)

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2 Responses to “The Tin Cup Breakfast”

  1. Glinda Fogus says:

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  2. That is an unusual way but i imagine very easy when camping. You know you say to obviously have bacon cooked beforehand, what about mushrooms? they surely take a lot longer to cook then eggs, so do they also need to be pre cooked? Will try that next time i’m at a festival :-)

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