Bacon & Eggs Toast Cups
Fantastic for brekkies, brunches or an afternoon snack! Hand-cut your bread, flatten and shape into egg cups. Top with bacon and crack in your egg, bake to perfection, and enjoy!
25 minutes
Serves 6 people
Ingredients
- 3 tablespoons unsalted butter, melted
- 8 slices Jason’s Sourdough New York-Inspired Loaf
- 6 slices bacon
- 6 Free Range Ethical Eggs
- Coarse salt and ground pepper
Method
- Pre-heat the oven to 190C/170C fan.
- Lightly butter a standard six hole muffin tray.
- Flatten each bread slice with a rolling pin and, with a 4 and 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 the extra bread to patch any gaps. Brush the bread with the remaining butter.
- Cook the bacon over a medium heat, until almost crisp, as 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 the egg whites are just set, for around 20 to 25 minutes.
- Run a small knife around cups to loosen the toast cups. Serve immediately and enjoy!
