Bacon, egg, and toast cups
We woke up to more snow today. It feels so cozy to look out the windows and see pretty, untouched snow on the ground. It just seemed like a good day to make a special breakfast.
I think these little egg cups are downright charming, and they’re quite tasty too. I found this idea at Annie’s Eats, and just modified it by baking them in ramekins instead of in a muffin tin. Using the ramekins worked perfectly because I could use a whole slice of bread (with crusts removed) and a whole egg fit perfectly into each one. To serve this little breakfast, just pop the toast cup out of the baking dish. So pretty!
Recipe: Bacon, Egg, and Toast Cups
(inspired by Annie’s Eats)
6 slices whole wheat bread, crusts removed
6 slices bacon (My bacon-loving menfolk suggest using two slices of bacon per egg cup next time.)
shredded cheese (I used Monterey Jack cheese, but use what you like.)
salt and pepper to taste
Preheat oven to 400 degrees. While oven is warming, fry bacon slices in a pan until partially cooked, but not crispy. Remove from pan and drain on paper towel. Meanwhile, butter the insides of 6 ramekins and cut crusts from 6 slices of bread. Gently press the bread slices into the ramekins. Place the bacon slice around the edge of the bread, tucking it between the ramekin and the bread. Sprinkle a small amount of shredded cheese in the center of each bread cup. Crack an egg into the center of each bread cup. Season with salt and pepper, to taste. Cook for 10-15, to your desired level of doneness. Pop toast cups out of ramekins to serve.