Bacon and egg toast cups
Celebrate international Bacon day with Eskort and these delicious Bacon and egg toast cups. Shake up the traditional bacon and egg breakfast by serving it in a delicious breakfast cup. This quick and easy recipe is a great option for an on-the go-breakfast before school
INGREDIENTS
- 3 tablespoons unsalted butter, melted for brushing on the outside of the bread
- 8 slices white bread
- 6 slices streaky bacon
- 6 large eggs
- Coarse salt and ground pepper
- Micro herbs
- Spray and cook
- 6-hole muffin tin
- Rolling pin
- Brush to brush butter on the bread
- Large round cookie cutter – if you don’t have one, you can just cut the bread circles with a knife
METHOD
PREHEAT oven to 190°C. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and with a 4 ¼-inch cookie cutter, cut into 8 rounds.
CUT each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps.
BRUSH bread with remaining butter.
IN a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.)
LAY 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper.
BAKE until egg whites are just set, 20 to 25 minutes.
RUN a small knife around cups to loosen toasts.
ADD a couple of micro herbs to the top of each cup.
Bacon and egg toast cups
Ingredients
- 3 tablespoons unsalted butter, melted for brushing on the outside of the bread
- 8 slices white bread
- 6 slices streaky bacon
- 6 large eggs
- Coarse salt and ground pepper
- Micro herbs
- Spray and cook
- 6-hole muffin tin
- Rolling pin
- Brush to brush butter on the bread
- Large round cookie cutter – if you don’t have one, you can just cut the bread circles with a knife
Instructions
Preheat oven to 190°C. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and with a 4 ¼-inch cookie cutter, cut into 8 rounds.
Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps.
Brush bread with remaining butter.
In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.)
Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper.
Bake until egg whites are just set, 20 to 25 minutes.
Run a small knife around cups to loosen toasts.
Add a couple of micro herbs to the top of each cup.
Recipe sponsored by ESKORT
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A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.