baked eggs in toast cups



directly from everyday food by Martha Stewart comes this recipe for brunch or breakfast eggs. i made a couple of modifications in the preparation, and the recipe came out fantastic.  this would be a wonderful one to try when you are expecting a crowd of people.  no more standing over a stove making individual eggs for your guests.  these bake in the oven in a muffin tin and come out of the pan perfectly.  the eggs will make a nice presentation on any breakfast plate.

to bake the eggs:  first begin by preheating the oven to 375 degrees.  lightly spray the muffin tin with canola oil spray.  next, cut 2 slices of thin bread into rounds with a cookie cutter for each muffin tin planned to fill.  i used peppridge farms’s very thin white bread and it worked wonderfully.  it is important to have a very thin slice of bread.  the recipe suggests using a rolling pin to flatten thicker bread.


next, cut each round in half and press two of the halves into a muffin cup.  use the leftovers of the bread to fill in the gaps around the cups.  make certain to have the bread up the sides of the  muffin cup as close to the top as possible of each cup.  spray again with canola spray.

in a skillet on the stove top, lightly brown one slice of bacon per cup.  only cook about four minutes maximum.  the bacon will cook again in the baking process with the eggs.  place one bacon slice divided into each cup to be used.  then  crack one egg per muffin cup over the bacon and toast.  season with salt and pepper to taste.  

bake the eggs until the whites are set, which will take about 20 minutes.  remove from the cups with a small flat icing spatula.  serve immediately with a topping of green onions, chives or parsley for presentation.  add some fruit and a slice of coffeecake and brunch is served.


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