Monday, September 13, 2010

Bacon & Egg Toast Cups

A super easy and yummy Martha dish this week...

  • 2 T. unsalted butter, melted
  • 4 slices sandwich bread, your preference
  • 4 slices bacon
  • 4 large eggs
  • salt & pepper

Preheat oven to 375. Lightly butter six standard muffin cups. Flatten the bread slices slightly with a rolling pin, and with a four-and-a-half inch cookie cutter, cut into four rounds. Cut each round in half, then press the two halves into each muffin cup, overlapping slightly and making sure bread comes up to the edges. Use extra bread and crusts to patch any holes if necessary. Brush with remaining butter.

In a large skillet, cook the bacon until almost crisp, about four minutes, flipping once. Lay one bacon slice in each bread cup and crack an egg over each. Season with salt & pepper. Bake until egg whites are just set, about twenty-five minutes. The bacon will continue to cook in the oven. Run a small knife around cups to loosen toast cups.

Serves two, IMHO ... love it!

Check out this recipe onBacon & Egg Toast Cups on Foodista


Kaytea said...

Yum! This looks fantastic! Love you!

Anonymous said...

These look awesome! I'm totally making this soon. How about putting some shredded cheese in the bottom of the cup before cracking the egg? Couldn't possibly make it worse, right?

Kristen P - "Praz" said...

Yes I'm pretty sure it would only make it better! Martha also suggests making a florentine version for non-bacon lovers, or vegetarians.

Anonymous said...

Dude, Martha was making these on the Today show this morning! Along with some muffin cup pizzas, which I think i could also get on board with.

Kristen P - "Praz" said...

Crazy! That's in the same issue of everyday food and I have been dying to make them but haven't gotten around to thawing the dough in my freezer.

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