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Bacon & Egg Toast Cups: Preheat
your oven to 400 degrees F (200
degrees C). Line a baking sheet with foil.
Place the bacon strips
in a single layer on the foil lined baking sheet. Bake for
about 8-10 minutes, or until brown, but not quite crispy (the bacon will continue
to cook once the toast cups are assembled and baked). Remove from oven, transfer the bacon to a plate
that has been
lined with paper towels, and blot to remove any excess bacon grease.
Reduce your oven temperature
to 375 degrees F (190 degrees C). Butter
six - jumbo (1 cup) (240 ml) muffins cups, preferably nonstick.
Next, cut the crusts from the
bread slices, and flatten each slice of bread with a rolling pin. Cut each slice
of bread in half, on the diagonal. Then press two halves of the bread into each
muffin cup, overlapping the slices so there are no gaps. You may have to press
extra pieces of bread to fill any gaps. Brush the bread with melted butter.
Lay one slice of bacon in each
muffin cup, gently pressing the bacon onto the bottom
and up the sides of each cup. Next, place about 1 tablespoon of grated cheese and a
sprinkling of finely chopped green onion (or chives) in each cup. Then, one at a
time, crack one egg in a separate cup and gently pour it into each muffin cup.
Season with salt and pepper.
(See video for demonstration.)
Bake for about 20 minutes, or
until the egg whites are set and the yolks are still a little runny (cook a
minute or two longer if you want the yolks to be set). Remove from oven and place on a
wire rack. Let them cool for a few minutes. Then, using an offset spatula,
remove the toast cups from the muffin pan. Serve right away.
Makes 6
Bacon & Egg Toast Cups.
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