OMG!!! How could you not be tempted by these little babies?! I stumbled upon the recipe a while ago on Pinterest. A delightful little blog called We Are That Family had re-blogged a recipe originally by Martha Stewart. But I tell you what... you don't need a 'recipe' to make this meal. It's so easy:
Step 1: Spray a muffin tin with Pam or similar baking spray. (be sure to do this and do it well! We didn't have much spray left... it made getting the finished muffins out the pan very hard!)
Step 2: Use a cup (or, if you're like us, a beer tasting glass) to cut circular pieces of bread (wheat makes it healthy! right?).
Step 3: Line the bottom of each muffin with a piece of bread.
Step 4: Add bacon. Here's a hint that makes cutting raw bacon easier.
Step 5: Crack an egg over each ...
Step 6: Bake at 375 for 20 minutes. Remove from pan and enjoy!
A couple of things to know:
- Spray! You must coat each muffin bottom with enough cooking spray, otherwise it sticks.
- At 20 minutes your egg may look undercooked. It is not. It's just "glossy" looking. If you add a few minutes "to be sure" (like we did) it will be overcooked.
- I think the bacon would look more artisan (like Martha's picture at the top) if you twist the ends before cooking, rather than laying them out flat like we did.
- You can customize this recipe in so many ways. Chopped ham and cheese like my Facebook friend Deborah. Maybe throw in some veggies? The possibilities are endless! (Hannah says "no! not vegetables!")
Hannah - My favorite part of the meal was that the bacon was very, very, very crunchy and that made the eggs taste even better because there was one part where it's soft, but there's one part where it's crunchy that tasted really, really good. Something that I didn't like was the bread. I don't know why. I think it was maybe because it was kinda burnt on the outside, but also it was because where the bacon sat to put the egg in it was all mushy. It was like wet. I rate this meal 4 out of 5 stars. It's really good, just like my famous Ruffled Eggs.
Jason - I thought it was excellent. The eggs was cooked a little too long (see note above). Ended up being a little rubbery, but the combination of the bread and the egg and the bacon was excellent. I think I might wrap the bacon back inside instead of having it jutting out the sides.
Tanya - I agree with Jason! The thing about this approach that's better than eggs, toast and bacon on a plate in the traditional way is that the bacon grease actually cooks into and flavors the bread and the egg. Unlike Hannah, I'd love to experiment with veggies in this recipe. Maybe diced zucchini, red peppers, tomatoes... endless possibilities.