Wednesday, May 4, 2011

Bacon, Egg and Toast Cups

Bacon, Egg and Toast Cups

Ingredients


3 tablespoons unsalted butter, melted

8 slices white or whole-wheat sandwich bread

6 slices bacon

6 large eggs

Coarse salt and ground pepper

Directions


1.Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

2.In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It 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 are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

1 comment:

Rebecca said...

What a nifty idea! I like this. Thanks for sharing :)
In Christ,
Rebecca