My wife ran across a recipe for some breakfast muffins by Martha Stewart. The idea seemed brilliant. Bacon, eggs, and toast all in one easy to eat muffin-sized device. So I made some, but there’s no way I was going to make these things like Martha – all prissy and proper. Heck no, the ones that I made are rustic and have real character.. yeah, they’re ugly. It’s a really simple recipe and my method is approximately 3 x’s easier than Martha’s.
1 piece of Bread
1 slice of Bacon
1 tsp Butter
salt and pepper
-Preheat oven to 400°F and roll your bread flat.
-Cut the bread three times, into thirds, but still leaving the center intact. See figure one.
-Place the bread in a greased muffin tin with the sides overlapping like in the next photo.
-Cook your bacon and then cut it in half.
-Melt the butter and brush over the bread.
-Place your bacon in the cup and then crack the egg into the cup
-Season with salt and pepper and bake for 16-22 minutes, depending on how you like your eggs.
I enjoyed mine with some cheese, of course. If you cook them the full length, you could easily eat this on the go because the egg will have set completely. Closer to the 16-17 minute mark and you’ve got yourself an over-easy egg waiting to be enjoyed. On final review, I really do like the way these look.. kind of like popovers.