Bacon and Egg Toast Cups

Try cooked, crumbled sausage in place of bacon or make a vegetarian version with sautéed spinach. Dress things up with a sprinkle of Parmesan cheese.

3 Tbsp. butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
sea salt
black pepper, freshly cracked

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4¼” 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, 20-25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Makes 6 servings.

Cook's Note: Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.