Bacon, Egg & Toast cup

A new day, a new dish! Actually it's a variation of the old standby—baked eggs, also sometimes referred to as stirred eggs. With the addition of bread, bacon and a little cheese, this was almost a complete meal; we rounded it out with a fresh fruit cup.

 Bacon, Egg & Toast Cup   Listed ingredients are for 1 cup; Barry tripled the numbers for our 3 egg cups (2 for him; 1 for me)
1 piece of bread (we used whole grain) -- Note: Next time we'll toast the bread to create a crisper base
Grated cheese (we used Cheddar)
1 piece of bacon — partially cook (microwave about 45 seconds)
1 egg
Salt & pepper
Fresh herbs if desired (such as thyme leaves or chopped parsley)

1. Use pan release to spray ramekin, custard cup or muffin tins if you are making several.
2. Use a cutter to cut bread into a round.
   
3. Press bread round into ramekin/custard cup/muffin tin.
4. Sprinkle a small amount of grated cheese on top of bread.
   
5. Curl the partial cooked bacon around the bread, positioning it between the bread and the container to help keep it in place. 
   
6. Add an egg.
   
7. Season with salt, pepper and fresh herbs, if desired.
   
8. Bake in a preheated 425° oven until egg is baked to your liking, about 10-12 minutes.

   

   We added the filled ramekins to a baking tray (above),
   and then baked them in our Breville oven (below). 

   
9. Serve in the ramekin or custard cup, or run a knife around the edge of each muffin well and pop the egg cup out.
   

Recipe without photos  . .
BET — Bacon, Egg & Toast Cup   Makes 1 cup
1 piece of bread (we used whole grain)  -- Note: Next time we'll toast the bread to create a crisper base
Grated cheese (we used Cheddar)
1 piece of bacon — partially cook (microwave about 45 seconds)
1 egg
Salt & pepper
Fresh herbs if desired (such as thyme leaves or chopped parsley)

1. Use pan release to spray ramekin, custard cup or muffin tins if you are making several.
2. Use a cutter to cut bread into a round.
3. Press bread round into ramekin/custard cup/muffin tin.
4. Sprinkle a small amount of grated cheese on top of bread.
5. Curl the partial cooked bacon around the bread, positioning it between the bread and the container to help keep it in place. 
6. Sprinkle a small amount of grated cheese on top of bread.
7. Add an egg.
8. Season with salt, pepper and fresh herbs, if desired.
9. Bake in a preheated 425° oven until egg is baked to your liking, about 10-12 minutes.
10. Serve in the ramekin or custard cup, or run a knife around the edge of each muffin well and pop the egg cup out.