Bacon, Egg and Toast Cups
From marthastuart.com
My Notes: Gunner and I made this for the guys for Father's Day 2013. I made 10 of them because there were 5 of us. I think I overcooked the bacon because it would not “bend” to go in the cup. I also made Hollandaise sauce to serve with it. Very good!
- 6
Ingredients
- 3 T unsalted butter, melted
- 8 slices white or whole-wheat sandwich bread
- 6 slices bacon
- 6 large eggs
- Coarse salt and ground pepper
Preparation
Step 1
Preheat oven to 375°. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/2” 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. 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, 20-25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.