I saw this recipe on the Martha Stewart website and decided to give it a try. She made several egg cups at once using a muffin tin but I was only cooking for myself so I used a Pyrex custard cup and only made one. It was really, really easy to make and tasted amazing. I loved the soft yolk with the crisp bacon and toast. I will be making this again when we have house guests… it’s a perfect way to feed a large group at once and they turn out really cute too.Bacon, Egg, and Toast Cups: Adapted by For the Love of Cooking.net Original recipe by Martha Stewart
- Cooking spray
- 1 egg
- 1 piece of whole wheat bread
- 1 piece of lean bacon
- Sea salt and freshly cracked pepper, to taste
Cook the bacon in a skillet over medium heat for a minute on each side to get rid of some of the grease.
Take a rolling pin and roll out the piece of bread until thin. Turn the Pyrex custard cup over and use it to cut the crust away from the bread. Slice the bread round in half then press the halves into the cup overlapping the pieces. Use extra bread to patch any holes.
Place the bacon slice in the cup then crack an egg over the bacon. Season with sea salt and freshly cracked pepper, to taste.
Place on a baking tray and bake in the oven for 15-20 minutes or until the whites are cooked but the yolk is still soft. Remove from the oven, run a knife around the edges of the toast and serve immediately. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net