Thursday, March 17, 2011
I made these Bacon, Egg, and Toast Cups last weekend while my Mom and Dad were visiting. They are so cute and easy to whip up (they do take about 45 minutes to make though, so make sure to start early). The bread toasts up nicely in the oven and the eggs end up cooked perfectly.
I used turkey bacon, but don't recommend it because some of the ends blackened. Everyone enjoyed this impressive, yummy breakfast.
Bacon, Egg, and Toast Cups
From Martha Stewart Recipes
Serves 4 (2 toast cups each)
3tablespoons butter, melted
8 slices wheat or whole wheat sandwich bread
8 slices bacon
8 large eggs
Coarse salt and ground pepper
Preheat the oven to 375 degrees. Lightly butter eight standard muffin cups. With a rolling pin, flatten bread slices slightly and cut off the crusts. Cut each piece in half then press 2 halves into each muffin cup, overlapping slightly and making sure the bread comes up to the edge of the cup. Use extra bread to patch any gaps. Brush the bread with remaining butter.
In a large skillet, cook bacon over medium heat until almost crisp, flipping once (the bacon will continue to cook in the oven). Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper.
Bake until egg whites just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
Notes: Leave empty spaced between if not filling up all muffin cups. Place the pan on a baking sheet to make it easier to get in and out of the oven. For a vegetarian version substitute sauteed spinach instead of bacon. Sprinkle cheese on top to dress it up. Lots of options with this one!