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BAKED EGGS IN A CUP

I believe the morning meal has an alluring process because it is bound with limitations, at least moreso than any other meal in the day. Of course, you could have steak and potatoes, or seared sole and asparagus for breakfast, but you are much likelier to have eggs and toast. Even cereal or oatmeal. In turn, eggs can occupy a number of different dishes for dinner, and with such inventions like Corn Flake Chicken, cereal can occupy the dining table.

That being said, I enjoy breakfast because it forces you to put twists on classic dishes. I recently came upon a few recipes for baked eggs in toast, tortillas or in a quiche. This was my attempt at taking the best I read and synthesizing something delicious.

  • 3 bacon strips
  • 2-3 slices of bread
  • 2 eggs
  • 1/2 cup cheddar cheese, grated
  • butter

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Start by cooking the bacon, either in a pan or baking sheet. While the strips are cooking there are three tasks at hand: first, smear butter on the ramekin or muffin tray, this will prevent the toast from sticking and ruining the removal process; second, butter the bread; and three, flatten and stuff the bread into the ramekin or tray – basically moulding it into a cup form (the bread tends to tear, which is why you will need that 3rd slice to patch those holes). Put them into the oven at 375F for 2-3 minutes, until lightly toasted.

When the bacon is finished place onto a paper towel, and tapthem to remove excess grease. Crumble some bacon into the bottom of the toast cups, keeping some for later. Crack an egg into each cup, respectively, and insert a strip of bacon standing up. Spread some of the grated cheese on top and add a pinch of salt and pepper. Throw them back into the oven; for runny eggs leave them in for about 12 minutes, for solid eggs (but I don’t recommend this very unfun method) leave them in for 15 or so.

Remove and let them cool a bit. With a spoon and by tilting the tray, you should be able to delicately remove them. Eat with an Americano in hand, and enjoy!