I will be making this over and over again! The egg was cooked perfectly, the bacon crisped up in the oven, and the bread turned into a lovely, buttery, crunchy toast. I absolutely love this recipe!
I came across this Martha Stewart recipe this week and was kind of mad at myself for not thinking of it first. It’s brilliant. I love the idea of an entire breakfast within one little “muffin”. This would be a wonderful idea for a breakfast with guests: they look wonderful and really don’t take much time or preparation at all.
Ingredients: (makes 4)
2 tablespoons unsalted butter, melted
6 slices sandwich bread (I strongly suggest the Rye-Pumpernickel Swirl bread)
4 slices bacon
12 spinach leaves
Salt and pepper, to taste
Preheat your oven to 375 degrees. Lightly brush 4 muffin cups with butter (Muffin cups are the tins that come with only six, not twelve. I left the two in the center empty but you can easily change this recipe to make 6). Using a rolling pin, flatten the bread slices.
If you have a 4 1/4 cookie cutter, use that to cut 6 rounds. I ended up using the top of a jar and using a knife. Mine were a bit smaller, so I cut 12 rounds from 6 pieces of bread.
Reserve four as rounds. Cut the remaining 8 in half.
Press a round into the bottom of each muffin cup. Place four half rounds around the edge of the cup.
Brush the bread with the remaining melted butter. Cook the bacon over medium heat for 2 minutes on each side. It does not need to be fully cooked, it will cook more in the oven.
Add one bacon slice to each cup. Crack an egg over each and season with salt and pepper.
Add three spinach leaves to each cup.
Bake at 375 until egg whites are just set, 20-25 minutes (mine took 20 minutes).
I really enjoyed the Rye-Pumpernickel bread with this, the flavor worked really well with the other ingredients. I’m sure white or wheat bread would work fine, but if you can try to find the marble bread to add a little extra flavor to the dish.