A few days ago, I saw a video showing us how to make cheesy bacon egg cups. It looked really simple, with only four ingredients: bread, bacon, cheese, and egg.
So I tried it out... except that I used ham instead of bacon.
Official recipe:
Yields 6 bacon egg cups
- 3 slices of bread
- 3 Tbsp. shredded cheese
- 6 slices of bacon, cooked
- 6 eggs
- Salt & pepper
With a jar or cookie cutter, cut 2 circles into each piece of bread. Place in muffin tin cups. Wrap a piece of cooked bacon along the edge of each muffin cup—make sure the bacon is JUST cooked and still warm, so it doesn’t break or crumble. Sprinkle 1/2 Tbsp. cheese into each cup, then top with an egg. Season with salt & pepper, and bake at 400°F/204°C for 15 min (longer for firmer yolk). Top with green onion.
Even though I didn't bake it longer than 15 minutes, the yolk was no longer runny. And in one of the cups, the cheese actually bubbled up and spilled. :O (Just a tiny bit though, fortunately.)
Anyway, the end result looked pretty good (if I may say so myself). Although, seriously... it looks better than it tastes. Not that it didn't taste good. It did. (How can this kind of thing taste bad?!!) I'm just not sure the presentation was worth the effort... unless if you're throwing a party. *lazy person speaking*
And the thing is... it isn't that easy to eat, either. Maybe because I don't have a muffin tin, so I used individual cups that I lined with paper (muffin paper cups). The cups became rather soggy (I'm not sure where the moisture came from), so I had to be careful not to tear the paper cups or eat the paper! The bread was also soggy... so I don't quite understand how it can be done without paper cups, either. Maybe aluminium cups will do the trick.
Oh, and the seasoning... I really should have gone easy on the salt. Especially since my yolk was half firm... the salt and pepper were just on top of the egg, and how do you mix in the seasoning when you can't stir the egg? So I had a mouthful of salty yolk to start off each cup. Well, I probably didn't need any salt anyway, with the ham already being salty... Next time, black pepper will be enough!
So I tried it out... except that I used ham instead of bacon.
 |
| The preparation - before baking |
 |
| Done! |
Official recipe:
Yields 6 bacon egg cups
- 3 slices of bread
- 3 Tbsp. shredded cheese
- 6 slices of bacon, cooked
- 6 eggs
- Salt & pepper
With a jar or cookie cutter, cut 2 circles into each piece of bread. Place in muffin tin cups. Wrap a piece of cooked bacon along the edge of each muffin cup—make sure the bacon is JUST cooked and still warm, so it doesn’t break or crumble. Sprinkle 1/2 Tbsp. cheese into each cup, then top with an egg. Season with salt & pepper, and bake at 400°F/204°C for 15 min (longer for firmer yolk). Top with green onion.
Even though I didn't bake it longer than 15 minutes, the yolk was no longer runny. And in one of the cups, the cheese actually bubbled up and spilled. :O (Just a tiny bit though, fortunately.)
Anyway, the end result looked pretty good (if I may say so myself). Although, seriously... it looks better than it tastes. Not that it didn't taste good. It did. (How can this kind of thing taste bad?!!) I'm just not sure the presentation was worth the effort... unless if you're throwing a party. *lazy person speaking*
And the thing is... it isn't that easy to eat, either. Maybe because I don't have a muffin tin, so I used individual cups that I lined with paper (muffin paper cups). The cups became rather soggy (I'm not sure where the moisture came from), so I had to be careful not to tear the paper cups or eat the paper! The bread was also soggy... so I don't quite understand how it can be done without paper cups, either. Maybe aluminium cups will do the trick.
Oh, and the seasoning... I really should have gone easy on the salt. Especially since my yolk was half firm... the salt and pepper were just on top of the egg, and how do you mix in the seasoning when you can't stir the egg? So I had a mouthful of salty yolk to start off each cup. Well, I probably didn't need any salt anyway, with the ham already being salty... Next time, black pepper will be enough!
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