1. Preheat oven to 375 degrees. Lightly butter 6
standard muffin cups. With a rolling pin, flatten
bread slices slightly and, with a 4 1/4-inch
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.
2. 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 to 25 minutes. Run a small
knife around cups to loosen toasts. Serve
immediately.
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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.
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