Friday, March 29, 2013
Bacon, Egg and Toast Cups
A couple of mornings ago I was brainstorming for a quick breakfast treat to take to some friends. After a few searches on "Pinterest" I came across with this easy and delicious recipe!
6 slices of sourdough bread
6 slices of bacon (I used Hickory smoked)
6 - 8 Tbsp. shredded cheddar cheese (I used sharp Irish cheddar)
Salt and pepper to taste
Preheat the oven to 400° F.
Grease generously 6 wells of a muffin pan with butter.
In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate.
Cut out rounds of bread with the help of a 3.5-inch round cookie cutter. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. Sprinkle a bit more than a tablespoon of shredded cheese in the center of each piece of bread and bake for 5 minutes.
Then, One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks. Once all the bread pieces have been topped with eggs, bake it again until eggs are cooked through to your liking (about 6-10 minutes) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.
Source: Recipe Courtesy of "Annie's Eats" - Slightly adapted