Tuesday, May 25, 2010

Bacon, Egg, and Toast Cups



I’m not quite sure why I waited so long to try out this recipe, but it was so much fun to make and so good to eat! The only thing missing from this breakfast was grits! Making eggs for multiple people can sometimes be a pain, everyone prefers their eggs cooked a certain way, but not to worry as the cooking time can be controlled to each persons preference. My hubby likes his yolk runny, while I scream at any yolk that is not cooked all the way through. The solution with this recipe is to pull the cups out at each stage, ensuring a variety of cooked eggs.

Bacon, Egg, and Toast Cups

Printer Friendly Version

6 slices of bacon

6 slices of bread

Shredded cheese

6 eggs

Salt and pepper

Preheat the oven to 400 degrees. Grease 6 wells of a muffin pan with butter.

In a frying pan, cook bacon about 3 to 5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate. Cut out rounds of bread, using a cookie cutter or the rim of a drinking glass. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep in position. Sprinkle a small amount of cheese in the center of each piece of bread. One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks.

Bake until eggs are cooked through to your liking (about 6 to 10 minutes) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.

Source: Annie’s Eats, originally from The Noshery

No comments: