Saturday, February 20, 2010

Toast Cups with Bacon, Egg and Cheese

I found a fun little breakfast recipe on The Noshery that looked so cute I knew we just had to make it!

Ingredients for 1:

1 piece of bread
1 piece of bacon
1 TBSP shredded cheese
1 egg
salt & pepper to taste

Preheat oven to 400.

So on this beautiful Saturday morning, Blaire and I got ourselves into the kitchen. Blaire cut the bread with a 3 inch circle cookie cutter and plopped the toast into the bottom of a regular sized muffing pan. Then we realized that we hadn't sprayed the muffin cups with the butter cooking spray, so we took the toast back out, sprayed the muffin pan and put the bread circles back in!

I pressed the edges of the toast down and then up the sides of the muffin cups. They don't go very far up the sides, but just enough.

Meanwhile, we had been baking the bacon in the oven. You don't want it crispy, so about 14-15 minutes in the oven will do, if you've not preheated the oven. It will cook up the rest of the way later, but you need it pliable.

Once the bacon is ready get all the grease off of it with paper towels and put it in the muffin tin like so:

Take 1 TBSP shredded cheese and put it inside your little bacon/bread cup. Then stick it in the oven, that you've preheated to 400, for about 5 minutes.

Once your cheese is good and melted, you want to take an egg and separate the yolk from the whites. You're only going to use the yolks, but it's OK to have a little white still in there. But mainly just yolk.
Pour the yolk on top of the cheese, season with salt and pepper and put back in the oven for about 10 minutes. You want the yolk nice and creamy.

Pop those suckers out of the muffin pan with a spoon and enjoy!

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