Bacon, Egg, and Toast Cups

By á-46

Ingredients

• Try cooked, crumbled sausage in place of bacon
• Per toast cup
• 3 tablespoons unsalted butter, melted
• 8 slices white or whole-wheat sandwich bread
• 6 slices bacon
• 6 large eggs
• Coarse salt and ground pepper

Details

Servings 6

Preparation

Step 1

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.

3.Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

From Everyday Food, September 2010