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Bacon, egg, and toast cups

December 31, 2009

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 eggs

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.

9 Comments leave one →
  1. December 31, 2009 8:32 am

    what a perfect breakfast dish. not only is it attractive and easy to eat, but it contains everything a proper breakfast should and in packaged form! bravo! and hey–happy new year!

  2. December 31, 2009 10:25 am

    How cute! These look like you might be able to (carefully) eat them on the go, too. I’d probably drip yolk all over myself, but I like that they look like you can slide them out of their ramekins and just carry them with you. Have a happy new year!

  3. December 31, 2009 11:32 am

    What a lovely and special breakfast! Looks absolutely restaurant-worthy! Happy new year!

  4. December 31, 2009 5:35 pm

    Well you know how I feel about breakfast. I am so going to try these as soon as I get my hands on some bacon!

  5. December 31, 2009 8:39 pm

    Absolutely adore this! Definitely sounds like a great way to start the day, and the year!

    Happy 2010 to you :)

  6. January 1, 2010 3:25 am

    Ah… that looks very delicious! We have still a little bit of snow but most of it is melted. Have a fabulous 2010!!

  7. January 1, 2010 12:35 pm

    Well, I’ve tried five times to leave a comment but our internet connection keeps dropping. :( So here goes nothing. The kiddos would love this but I need my eggs scrambled and agree with your bacon lovin’ menfolk…..more bacon please. Oh, and I like your ramekin adaption!

  8. January 2, 2010 11:48 am

    Um, yes please!! These look awesome.

  9. oneordinaryday permalink
    January 3, 2010 11:10 am

    Grace – These were a hit. So cute and compact and pretty, all at once.

    Cyn – Yea, I’d be dripping yolk down my front too. But you could cook them until they were hard-set yolks – I did that for my son and they worked out great.

    hungry dog – What a nice compliment! Thanks!

    Monica – I’m flattered you’d add them to your awesome breakfast roundup.

    ovenhaven – Definitely was a good way to bid goodbye to ’09. Thanks.

    Simone – We’d be happy to ship some snow your way. I’m kinda sick of it already! Happy New Year.

    Ingrid – How about hardset yolks? Does that get close enough to scrambled?

    Jen – Thanks a bunch!

    ~ Michelle

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