Monday, May 25, 2015

Bacon, Egg and Toast Cups

Submitted by: Coach Taryn

  • 3 tbsps. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 8 slc. sprouted whole grain bread, from organic grains
  • 6 pce. bacon, uncured, nitrate-free, organic, pastured
  • 6 egg, omega-3, cage-free, organic
  • Sea salt, unrefined, & fresh ground pepper, organic to taste
  • Preheat oven to 375°F. 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.

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