Saturday, September 11, 2010
Bacon, egg, and toast cups
This is our latest favorite breakfast-for-dinner food (okay, let's be honest we've eaten this at least 3 times in the last 2 weeks). I think it would also be perfect to serve at a brunch--because it's so self-contained and tasty. I think it would also work well for serving breakfast to a crowd...just double or triple the amounts. And tomorrow I have an early meeting, but I'm excited to take my little bacon, egg, and toast cup for my on-the-go breakfast.
3 T butter, softened
8 slices whole-wheat sandwich bread
6 slices bacon
6 large eggs
coarse salt and ground pepper
1. Preheat oven to 375 degrees. Butter 6-8 muffin cups (I use a standard size dark non-stick cupcake pan, and I can always get 8 egg cups with this recipe).
2. Cook the bacon in the microwave until almost crisp since it will finish cooking in the oven. (Alternatively you can cook it in a large skillet on medium heat for about 4 minutes, turning it over once).
3. While the bacon is cooking, using a rolling pin flatten the bread slices. Then taking a knife cut the bread into a rough circle removing the crusts. (You can also use a 4.5 inch cookie cutter). Cut each round in half. Press the the 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to the edge of the cup. Use any extra bread from the scraps to patch any gaps.
4. Tear bacon into rough size pieces and sprinkle half of the bacon into the muffin cups. Then crack one egg into each. Sprinkle with the remaining bacon and salt and pepper. (The original recipe had you lay a whole slice of bacon in each up, with it hanging over the edges. This makes for a beautiful presentation. But we preferred the more consistent bacon-in-each-bite option. Also by cutting cup the bacon, you can get by with using less bacon which means saving money and calories.)
5. Bake until eggs whites are just set 20-25 minutes. Run a knife around cups to loosen toasts. Serve immediately.
adapted from Everyday Food, September 2010