Dec 22, 2011

Eggs, Bacon & Toast Cups

Eggs, Bacon & Toast Cups

Spur of the moment posting so had to shoot this really quick. It shows.

I must have jumped a foot high when I found these brilliant breakfast egg, bacon & toast cups on the Martha Stewart site.

Had to do a little tweaking because the original recipe just didn’t out work for me. Plus, I added some cheese because, well, just because…

This one’s going on our Christmas breakfast table. They’re adorable.

 

Ingredients:

8 slices of white bread
4 medium eggs
4 slices of bacon
grated cheese
salt & pepper
parsley
butter

 

Directions:

Cook the bacon until it’s almost done.
Eggs, Bacon & Toast Cups

 
The original recipe says to just flatten the bread with a rolling-pin. I found it works easier if you remove the crust first. She also uses 1 bread circle per muffin tin, for me 2 per muffin cup worked much better.  Fewer gaps and a firmer cup.
 

Use a 4 1/2 inch cookie cutter to cut out circles and push them, slightly overlapping, into a muffin tin.
Eggs, Bacon & Toast Cups

Like this…
Eggs, Bacon & Toast Cups

Sprinkle a little cheese over the bread. Brush the edges with butter and put a slice of bacon on top of the bread gently pushing it down.
Eggs, Bacon & Toast Cups

 
The original recipe used large eggs. It didn’t work for me. I switched to medium eggs and reduced the cooking time.
 

Crack an egg in there and season with salt and pepper.
Eggs, Bacon & Toast Cups

 
Bake them in a preheated oven at 350˚F (175˚C) for 15 to 17 minutes, until the egg whites have set.
 

I love these cups! I really do.
Eggs, Bacon & Toast Cups

Eggs, Bacon & Toast Cups
Ingredients
    8 slices of white bread
    4 medium eggs
    4 slices of bacon
    grated cheese
    salt & pepper
    parsley
    butter

Directions
    Cook the bacon until it’s almost done. Remove the crust of the bread, slightly flatten them with a rolling pin ause a 4 1/2 inch cookie cutter to cut out circles and push them, slightly overlapping, into a muffin tin cup.

    Sprinkle a little cheese over the bread. Brush the edges with butter and put a slice of bacon on top of the bread gently pushing it down.

    Crack an egg on top of the bacon and season with salt and pepper. Bake them in a preheated oven at 350˚F (175˚C) for 15 to 17 minutes, until the egg whites have set.

Meal type: breakfast
Servings: 4
Copyright: © kayotickitchen.com
Jul 11, 2011

More Than Salad

First, let me start by saying that this is not a low-fat recipe. Okay, that’s out of the way. The good news? Some recipes are worth all the hours you’re gonna have to spend in the gym trying to burn off the calories you consumed in only one sitting. This is one of them. It’s got bacon, and avocado. Which, I gather, doesn’t come as a total surprise to you….