Like most of us, Friday morning breakfasts are somewhat of a ritual. I try to get creative once in a while, and instead of the standard eggs and foul routine, I discovered this little recipe I had clipped out a few months back and kept hidden away. I remember thinking these little egg cups were just adorable and offered a great spin on a standard way to eat the staple morning ingredients of toast, eggs and bacon.
6 slices of toast (I opted for wheat, but whichever you prefer)
6 slices of half-cooked bacon
2 tablespoons of butter
salt, pepper and paprika for garnish
This recipe is just as easy as it’s ingredients. First, pre-heat your oven to 180C. Try to roll each piece of toast with a rolling pin, to get it slightly thinner before we cut and place it into the cups. Once rolled, use a biscuit cutter to cut a large circle in the toast (if you don’t have one, a large glass might work by turning it upside down and pressing). Cut each circle in half, and then melt the butter and brush the cup-cake pan. begin by placing the each bread half into the pan so that all edges and, especially the bottom, are all covered. If there are any gaps use some of the extra bread to fill them in. Place a piece of bacon in each cup. Crack an egg into each cup (don’t do this too slowly, otherwise the yolk will bread, like it did in a few of mine). Place in the oven and cook until the whites are cooked. It was really, that easy.
One of the best parts about this breakfast is that it allowed for time to prepare so many other sides! I served it with fritas papas (Mexican fried potatoes) and hashbrowns. This recipe is also great for brunches or serving large groups, since it allows everyone the chance to eat at the same time, without having to fry each egg individually and having the first batch get cold before you’re complete. Plus, I think the presentation is just adorable!
Recipe, courtesy of Martha Stewart