BACON, EGG, AND TOAST CUPS
Upgrade the classic American breakfast from basic to impressive in a few simple steps.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 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 extra bread to patch any gaps. Brush bread with remaining butter.
- In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (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 egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
Nutrition Facts : Calories 225 g, Fat 14 g, Fiber 1 g, Protein 12 g
BACON, EGG, AND TOMATO TOAST
Provided by Rebekah Peppler
Categories Sandwich Tomato Appetizer Breakfast Kid-Friendly Quick & Easy Bacon Spring Summer Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 6 Servings
Number Of Ingredients 6
Steps:
- Fry bacon in a large skillet over medium-high heat, turning occasionally, until crisp. Transfer to a paper-towel lined plate to drain. Reduce heat to medium and cook tomatoes, cut side down, in same skillet, adding oil if needed and turning once, until tomatoes are browned and tender, 2-4 minutes on each side. Transfer tomatoes to a medium bowl and season with salt and pepper. Fry eggs in batches in same skillet, adding more oil if needed, until whites are set but yolks are still runny.
- Layer 2 bacon slices, 2 tomato halves, and 1 egg on each toast, season with salt and pepper, and serve.
TOASTS WITH EGG AND BACON
Provided by Julia Moskin
Categories quick, appetizer
Time 5m
Yield 12 toasts
Number Of Ingredients 7
Steps:
- Spread a little mayonnaise in center of each toast. Place an egg quarter on top, cut side up. Sprinkle with salt and pepper. Dab a little mayonnaise on center of each egg yolk and rest a piece of bacon on top. Sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 68, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 98 milligrams, Sugar 0 grams, TransFat 0 grams
BACON, EGG AND CHEESE TOAST BOWLS
Toast bowls are the best thing since sliced bread. And they're the perfect vessel for bacon and eggs. But don't feel confined to breakfast -- they're also great filled with chicken or tuna salad for lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F.
- Roll each piece of bread to thinly flatten.
- Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter.
- Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes.
- Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl.
- Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low.
- Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted.
- Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce.
EGGS WITH HASH BROWNS, BACON AND RYE TOAST
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with a rack.
- Place the bacon on the prepared sheet pan and bake until crispy, 20 minutes. Drain on a paper towel-lined plate and keep warm. Reserve some of the fat for the potatoes.
- While the bacon cooks, fill a medium saucepan with cold water. Add the potatoes and generously season with salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork tender, about 10 minutes. Drain and set aside.
- Add the olive oil to a large saute pan and heat over medium-high heat. Add the onions and salt to taste and saute until soft and translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add about 1 tablespoon of the reserved bacon fat, the cherry peppers and cooked potatoes and toss to combine. Season to taste with salt and toss in the chives. Keep the hash browns warm.
- Bring a low shallow pot of water to a simmer. Set up a small ice bath and set aside. Add the vinegar to the simmering water and reduce the heat until the water is just below a simmer and there are barely any bubbles. Crack and gently drop each egg into the water. Cook for 3 to 4 minutes, then transfer to the ice bath with a slotted spoon. When ready to serve, dip the eggs back into the warm water for 5 to 10 seconds, remove with a slotted spoon and gently dab on a paper towel to remove any excess water. (Alternatively, serve the eggs right away.)
- Toast the bread in a toaster, then spread with butter. Plate with the eggs, bacon and hash browns. Enjoy!
CRISPY OVEN BACON AND EGGS
Bacon browns and crisps evenly in the oven without the hassle of flipping slices on the stovetop, while eggs can oven-fry alongside for perfect sunny-side-up runny yolks and tender whites. The oven's encompassing heat helps egg whites set on top before the yolks start to stiffen. Make sure to have the eggs sit at room temperature before cracking them into the hot pan: It ensures they'll cook quickly and evenly.
Provided by Genevieve Ko
Categories breakfast, brunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
- Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
- Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
- Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.
More about "bacon eggs and toast my version recipes"
10 BEST BREAKFAST BACON EGGS TOAST RECIPES | YUMMLY
From yummly.com
BACON AND EGG TOAST CUPS - DAMN DELICIOUS
From damndelicious.net
BREAKFAST TOAST CUPS WITH BACON AND EGGS | FOODAL
From foodal.com
EGGS, BACON AND TOAST IN AIR FRYER - AIR FRYER YUM
From airfryeryum.com
ONE PAN BREAKFAST BAKE WITH BACON, HASH BROWNS, AND …
From thestayathomechef.com
BACON & EGGS: 16 RECIPES STARRING EVERYONE'S FAVORITE …
From marthastewart.com
BREAKFAST EGG CUPS WITH BACON (15 MINUTE RECIPE) - KIRBIE'S CRAVINGS
From kirbiecravings.com
Cuisine AmericanTotal Time 13 minsCategory BreakfastCalories 154 per serving
- Break an egg into the center of each mold. Bake for about 8 minutes or until egg is cooked to the doneness of your liking. Serve while warm.
AVOCADO TOAST RECIPE | ARMSTRONG CHEESE
From armstrongcheese.ca
BACON & EGG SALAD ON RYE TOAST - THE ORIGINAL DISH
From theoriginaldish.com
EGGS BACON TOAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAKED FRENCH TOAST – WELLPLATED.COM
From wellplated.com
AIR FRYER BACON AND EGG TOAST – MELANIE COOKS
From melaniecooks.com
COPYCAT MCDONALD'S EGG MCMUFFIN RECIPE | KITCHN
From thekitchn.com
24 LOW-CARB BREAKFAST RECIPES THAT ARE SO TASTY
From prevention.com
25 BACON AND EGG RECIPES (+ EASY BREAKFAST IDEAS)
From insanelygoodrecipes.com
75 OF THE BEST BACON RECIPES YOU'LL EVER MAKE | TASTE OF HOME
From tasteofhome.com
EASY BREAKFAST RECIPES WITH EGGS IN A TOAST CUP
From theforkbite.com
AIR FRYER BACON AND EGG TOASTS - RECIPE DIARIES
From recipe-diaries.com
INA GARTEN RECIPE ELEVATES BREAKFAST-FOR-DINNER - YAHOO FINANCE
From finance.yahoo.com
BACON, EGG AND TOAST CUPS • STEAMY KITCHEN RECIPES GIVEAWAYS
From steamykitchen.com
You'll also love
Related Search