I always like to try and make something new on the weekends for breakfast, lunch or dinner. I don’t have a lot of time during the week so we are limited with what I can make in a 30 min. period. I will post a blog later on about how I plan my meals out on a monthly basis.
So on this particular Sunday morning I was feeling crafty so I decided to make some egg cups. The only suggestion I would make on this recipe is to make sure the bacon is crispy before you place it in the toast cup. My husband and I love our bacon crispy so next time I will make sure to cook it a little more.
Egg – Toast Cups
Bread (white or wheat)
Eggs and bacon pretty simple ingredents
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.
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.
Side view of the egg cups. I realise now it was prob. not the best idea to take the pictures while the egg cups were on my sterling sliver cake stand.