Bacon and Toast Cup Egg

So it’s the super long weekend with 2 public holidays, Hari Raya Puasa and National Day on Thursday and Friday followed by the weekends! We had intended to go somewhere to chill but we were too late to book anything plus it’s super expensive. What’s the next best thing to do? Have a BBQ party of course!

Presenting Bacon and Toast Cup Egg!

I invited our SSEAYP friends over on Thursday and we had a ‘BBQ with a Twist’ party. One of the ‘twist’ to the party was this Bacon and Toast Cup Egg that I have seen on TV and friends’ parties that we thought we should give it a try. It turned out yummy-licious as you can see from the picture on the right!

Let me give you the break-down of the steps with detail pictures.

Ingredients to prepare includes:

• 6 pieces of toast (we used FairPrice Wholemeal Bread but Chef Mac says white bread would be more preferred because it’s plain taste would not interfere with the bacon)
• 6 strips of bacon (we bought streaky bacon from FairPrice but it was too salty; perhaps a normal bacon would do)
• 6 eggs
• Shredded cheese (any kind) and Thyme herb (or any kind of herb)
• A 6-cup muffin tray (not to eat but to place the cup eggs!)

Here are the steps:

1. 

   Line up the toast in the muffin tray

   First, pre-heat oven at 200 degrees Celsius.

2. Oil (a bit) the muffin tray. We used a standard 6-cup muffin tray.
3. Press the toast until they are quite flat. This is to ensure that the toast do not take up too much thickness as a cup.
4. Use a cutter (or the mouth of a big cup, like us) to cut the toast into a round shape. Cut the toast into halves and line them up in the muffin tray as shown. The 2 halves will not cover the entire side of the muffin cup nor will it cover the base of the cup. Use the left-over toast from the cutout and press it to the bottom to form the base. The sides will be covered up by something else. 🙂
5. Fry the bacon until brown but not crispy and drain the oil on a kitchen tower. The bacon will be further cooked in the oven so it should only be half-cooked now.
6. Line the bacon on top of the toast in the muffin cup. Be generous. It doesn’t matter even if the bacon overflows the cup. It’s probably nicer this way. 🙂
   

   Fry the bacon until brown but not crispy

   

   Line the bacon on top of the toast in the muffin cup

7. 

   Crack an egg into the cup

   Now it’s time to fill up the cups!

8. First crack an egg into each cup. Be careful not to break the yolk, and don’t worry if the egg white overflows; that probably means you have not pressed the toasts hard enough to really flatten it.
9. Next sprinkle some thyme herbs, or any other herbs (pepper?) you can lay your hands on, onto the egg.
10. You can also sprinkle some shredded cheese (we used shredded Mozzarella) onto the egg. This gives it the brown charred texture when oven-ed. This is probably also the time to get creative. I reckon you could try putting mushroom, prawn, scallop or maybe just about anything you can find in the kitchen, on the egg! We never tried before so if you do, please let us know the result! 🙂
    

    Sprinkle some thyme herbs onto the egg

    

    Sprinkle some shredded cheese onto the egg

11. When all the cups are filled with the fillings, place the muffin tray in the oven and bake for about 15 mins. We did for 15 mins and the eggs came out well done. If you want a more runny egg, you could bake it for less time, say 10 mins.
    

    Do the same for all 6 cups

    

    Bake in the over for 15 mins

12. After baking, use a knife and carefully pick the bacon and toast cup eggs up and place on a dish to serve. This is best eaten hot.