* Updated post from archive: Originally posted March 29, 2009
If you where to ask me what is my favorite meal of the day without a thought my response would be breakfast!
I love breakfast!
I love brunch!
I love bacon!
I love breggs! I mean eggs!
These little goodies are all of the above in a little two bite package.
The other day I was scanning through my copy of William & Sonoma’s: Tools and Techniques. This is a great book to have on your shelf. It has all kinds of info on different gadgets, cooking techniques and recipes. Perfect for the beginner cook! On of the techniques it has is how to make toast cups. I thought to myself, “What a great idea!”. Then I remembered Stacey Snacks’ post on how to make bacon cups with eggs and thought to marry the two together.
And, they are crazy easy to make. Can any one say bonus! They are also the perfect for feeding a crowd. Honestly, no one wants to have to stand in the kitchen slaving away making eggs, bacon and toast to order to feed a crowd. And, have you ever noticed that the toast and eggs are never ready at the same time. You end up with cold egg or cold toast. This way everything comes out hot all at once.
Pre-heat the oven to 400 degrees. Lightly butter the molds of the muffin pan.
Trim the crust and the corners off the bread, making wonky looking circles. Using your fingers gently flatten the bread and shape into the muffin molds, set aside.
Line a sheet pan with parchment paper and lay the bacon strips on it. Roast in the oven for 10 minutes. You want them just slightly cooked and still pliable. While the bacon is cooling, bake the toast cups in the oven for 5 minutes. Just enough to lightly toast the cups.
Shape the cooled bacon into the toast cups, with the meaty side out. Crack an egg into each cup. I take out some of the white so not to overflow the cups, but that is up to you.
Also, if you aren’t a fan of creamy delicious runny eggs you can beat 4 eggs with a bit of milk, season and spoon into the cups. Feel free to add a bit of cheese.
Lower the temperature of the oven down to 350 degrees. Bake the egg cup in the oven for 15 minutes or until the egg whites have set and the yolks are creamy. If you instead choose to scramble the egg they will take about 10 minutes.
Run a knife along the edges and use a small spoon to pop them out. Enjoy!
For the love of eggs, bacon and toast! You have to make these! Your friends and family will cheer declaring you awesomest person ever!
Toasty toast, creamy eggs and salty bacon! What is not to love! Dress these up however you like, sprinkle with herbs, fresh cracked pepper or cheese. Swap out bacon for ham or use cinnamon raisin bread for a sweet and savory version……Mmmmmmm!