Bossa Nova Breakfast

Recipe by Everyday Food, September 2010

Morning sunshines. Here's my brekkie. And its soundtrack, of course: Getz/Gilberto - The Girl From Ipanema.

In case you were wondering, the real "Girl from Ipanema" is none other than bossa nova legend Astrud Gilberto. You can get to know her here.

Now, onto the food. I'm trying these bad boys with veggies over bacon (because we don't have bacon - not because I'm some crazed, bacon-hater/deprived human. I mean dang, after Hellmann's recent BLT ad, who could really give it up?)

If you're feeling as crafty as I am on this fine Summer day, take on these Bacon, Egg and Toast Cups by Everyday Food. Striking out the meat? Be sure to give the veggies a little sear before adding them to the mix, especially if they're on the sturdy side. Serves 6. Enjoy!


BACON, EGG AND TOAST CUPS


Try cooked, crumbled sausage in place of bacon or make a vegetarian version with sauteed spinach. Dress things up with a sprinkle of Parmesan cheese.

• Prep Time15 minutes
• Total Time35 minutes
• YieldMakes 6

Ingredients

• 3 tablespoons unsalted butter, melted
• 8 slices white or whole-wheat sandwich bread
• 6 slices bacon
• 6 large eggs
• Coarse salt and ground pepper

Directions

1. 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.
2. 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.

Cook's Note

Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.