Wednesday, August 17, 2011


I found this to die for receipe on the Everyday Food web site. Don't these sounds amazing? Bacon, egg and toast cups. Yes Please!


3 tablesppons unslated butter, melted

8 slices white or whole wheat bread

6 slices bacon

6 large eggs

coarse salt and pepper


1. Preheat overn to 375. Lightly butter standard muffin tin. With a rolling pin flatten bread slightly and with a 4 and 1/2 inche cookie cutter, cut into 8 rounds. Cut each round in half and then press 2 halves into each muffin tin, over lapping slighly and making sure the bread comes up to the edge of the muffin tin. Use extra bread to fill any gaps. Brush bread with melted butter.

2. In a large skillet cook bacon until almost crisp (about 4 minutes) flipping once. It will continue to cook in the oven. Lay one bacon slice in each cup and crack and egg over each. Bake until egg whites are just set (20 to 25 minutes). Run a smakk knife around cups to loosen toasts and serve immediately.

You could also use cooked and crumbled sausage instead of bacon on make a vegetarian version using spinach and bellpeppers. I don't cook much but breakfast and brunch are my specialities. I might just have to give this one a whirl!

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