Breakfast is doubly confusing when considering the limited range of acceptable food options. I really dislike when I'm happily chomping away at something between 8 and 11am and hear a bystander gasp, "For breakfast?!" I could be eating kimchi. I could be eating a carrot. Everyone is confused, but no one as much as me. Why the hell not? Food is food, and I'll eat it when I want.
Right, so I made these little breakfast cups full of all those things (and there aren't many) that staunch Americans consider breakfast-approved foodstuffs. Bacon. Eggs. Buttered Toast.
Bacon, Egg, and Toast Cups
(recipe adapted from Martha Stewart)
Makes 6 cups. Takes about 30 minutes.
3 tablespoons melted butter
8 slices white or whole-wheat sandwich bread
6 bacon slices
Salt and ground pepper
parmesan cheese for sprinkling on top
Preheat oven to 375 degrees.
Lightly butter a muffin tin.
With a rolling pin, flatten bread slices slightly and using a cup or something round, cut the bread into circles.
Depending on how big your bread rounds are, you'll do this differently, but basically just assemble a bread cup within the muffin tin. I did so by putting a bread round at the bottom and using bread scraps to patch up the edges. Make sure the bread runs up over the lip a bit so the egg doesn't spill out later.
Brush bread with remaining butter.
In a frying pan, cook bacon over medium, until almost crisp about 4 minutes. 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. Grate some parmesan on top if you'd like. Eat right away!