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
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
EGG-BACON TOASTS WITH ONIONS AND SPINACH
This hearty dish is equally satisfying for breakfast, lunch, or dinner. Cook an extra egg and use the hard-cooked yolk in the salad dressing for Bread and Shrimp Skewers with Romaine Salad.
Provided by Martha Stewart
Categories Pork Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. In a large ovenproof skillet, cook bacon over medium until crisp and browned on both sides, 7 minutes; drain on paper towels. Pour off all but 1 tablespoon fat from skillet. Season onions with salt and pepper and cook, cut side down, until golden, 5 to 7 minutes. Flip, add broth, and transfer skillet to oven. Bake until onions are tender when pierced with a knife, 15 minutes.
- Meanwhile, crumble bacon into small pieces. Drizzle each toast with 1/2 teaspoon oil and spread with mustard. Top each toast with 1 egg, season with salt and pepper, and sprinkle with bacon. Divide toasts and onions among 4 plates. Place skillet over medium-high and add 1 teaspoon oil and garlic; cook until fragrant, 30 seconds. Gradually add spinach and cook, tossing, until wilted. Season spinach to taste with salt and pepper and serve with toasts and onions.
Nutrition Facts : Calories 344 g, Fat 16 g, Fiber 7 g, Protein 15 g
BACON, EGGS, AND TOAST: MY VERSION
This is more of a technique than a recipe, as we all probably know how to make these separately, but the groove is in how to get them all to the plate hot at the same time. Required is a pan and a spatula, a microwave, and a toaster. You think you can't have breakfast on the fly? I'll have you eating in about 5 minutes. Promise.
Provided by OH795
Categories Breakfast
Time 5m
Yield 1 Darned good breakfast, 1 serving(s)
Number Of Ingredients 6
Steps:
- Prep: The first thing I do is get the eggs out of the fridge, the bacon and the bread. I try to get the eggs to room temp by putting them out early, but it isn't required. They may just take a bit longer to cook. Get your pan on the burner and pre-heat it to medium-ish. I start closer to medium low, then move it to medium when I'm there cooking the eggs.
- Now, the bacon. Ever used a microwave for your bacon? It's too easy, trust me. Take 2-3 slices and place them evenly on a paper towel. Cover with another piece of towel and get them on a microwave safe plate. Times may vary for this, but my oven is 1000 watts and the bacon gets nice and crispy how I like it in two minutes, thirty seconds. Adjust according to yours.
- Bread. Simple. Just place two slices in the toaster ready to go.
- Cooking: You've got your eggs next to the stove and your pan on and heated, your bacon is in the microwave, and the bread is standing by in the toaster.
- Set the microwave to 2:30 and hit start, press down the plunger on the toaster, put some butter in the pan to melt, and break the eggs into the pan. Don't worry about the toast or bacon getting done early, as they will keep warm from residual heat in their respective cooking implements. We're going to concentrate on the eggs.
- You've cracked them in there and they're beginning to turn white. At this point, I salt them and crack some liberal pepper over them. To taste, of course.
- Next, you'll see a sort of raised ring, about a half inch to inch around the yolk, of white. I constantly take the corner of my spatula and break through this to the cooking surface. What that does is expose more and more white to the heat and I like this part cooked and not runny, but the yolk really runny. Once this has set up, you're basically done. Shake the pan and look to see if you have any jiggly, clear bits. No? Put the eggs on a plate.
- Careful getting the bacon out of the microwave and towels. HOT. Put them on the plate as well.
- Butter the toast, put them on the plate.
- Sit down and feast like a King, or Queen, heheheh.
- I like to break the yolks, cut up the the eggs and mix it all together, and pile a fork full on a corner of the toast (repeat) and chow down like that, occasionally taking a bite of the savory bacon for a change of tongue scenery, if you will, but you eat it however you like, heheh.
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.
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