Bacon & Egg Toast Cups

A plain bacon and egg breakfast can be transformed into a special breakfast with a bit more effort.

These cute bacon & egg toast cups are perfect breakfast for a special day, or even a brunch gathering. Although I made only three cups from today's recipe (two for my husband and one for me), you can make as many as you want. If you have a 16-cup muffin pan, you can make 16 cups at once. How convenient it is for a big brunch party!


Bacon & Egg Toast Cups
(Yield: three bacon & egg toast cups / Cooking time: 30 minutes)

Ingredients:
+ 3 slices of whole-wheat sandwich bread
+ 3 eggs
+ 30g applewood smoked bacon (sliced into 0.5" pieces)
+ 1 clove of garlic, minced
+ butter
+ parsley for garnish
+ salt and pepper



Procedures:
1. Preheat your oven at 370°F (188°C). While the oven is heating, cook bacon slices over medium heat until crisp. Place the crsip bacon on paper towel to drain the fat.


2. Cut sandwich bread with 3 5/8" round cookie cutter, and flatten bread slices slightly with a rolling pin. Then, cut each round into half.


3-1. Butter muffin pan.
3-2. Press two pieces of bread halves into each muffin cup. Please use any left over bread pieces to cover any gaps.
3-3. Add one bacon piece on the bottom, then crack an egg. Place one or two pieces of bacon on top of the egg with some minced garlic. Season with salt and pepper.
3-4. Place the muffin pan over a baking sheet, and bake the egg toast cups in preheated oven for 18-20 minutes until the egg is set but the egg yolk is still runny.


4. Using a pairing knife or a small offset spatula, loosen the toast cups from the muffin cup, then take it out. Garnish your bacon and egg toast cups with parsley if you want.


Enjoy~