What do you do with bread that’s threatening to go stale soon? You can toast it, make herbed croutons with it, you make bread and milk pudding or you turn it into bread crumbs. At least, those are the options that I know of. If you opt to simply toast your bread, know that there are many ways to do it. You can simply drop them into the toaster, you can toast them with cheese or you can make bacon and egg bread cups.
Bread cups? What are bread cups? Flattened slices of bread molded into the holes of a muffin tin and baked until browned and crisp. They serve as a crust that you can fill with just about anything. In this recipe, the fillings are bacon and whole eggs.
Bacon and Egg Bread Cups
- 6 rashers belly bacon
- 6 slices loaf bread
- butter softened
- 6 whole eggs
- snipped parsley
Preheat the oven to 375F.
Cook the bacon in an oil-free frying pan until fat is rendered and the bacon rashers starts to turn brown. Scoop them out while they are still pliable.
Brush some of the bacon fat into the six holes of a muffin tin.
Cut the eggs into circles (you can use the rim of a drinking glass). Flatten with a rolling pin.
Spread butter on one side of each bread.
Fit the bread slices, buttered side down, into the greased holes of the muffin tin.
Cut each bacon rasher into two. Arrange two pieces of bacon in the bread-lined muffin holes. I did this in a criss-cross manner. Press the bacon down into the holes.
Crack a whole egg over the bacon in each hole.
Bake at 375F for about 10 minutes or until the bread slices are browned and the eggs are set.
Sprinkle the baked bacon and egg bread cups with salt and pepper. Sprinkle in some snipped parsley. Enjoy with your coffee.