Bacon, Egg & Toast Cuplets

Posted by on Jun 15, 2012 in Breakfast, Brunch | One Comment







Act IV. Scene III.

Enter Octavia and her maid Palermo.

Octavia

Do not try to console me! I am beyond your council!

Palermo

My lady. Here. Rest thy head on thee’s pet lamb Rosalinda.

Octavia

Nay! Get thee Rosalinda from my sight! [Lamb scurries, squealing]

Palermo

I swear to thee, youth. Rest thy head and be silent but for a moment! All will be well.

Octavia

Palermo, get thee from my sight also!

Palermo

If thist pleases you, my lady. I shall take the cheese tray down, for you have no appetite to share your misery.

Octavia

Wait!

Palermo

My lady? Have you rescinded? Shall I fetch Rosalinda for thy cheek?

Octavia

Leave the tray. Leave me with the cheese and be of thanks that you are but a maid and share none of my troubles. 

 







There’s a book out there, in the world, maybe you’ve seen it: My Last Supper: 50 Great Chefs and Their Final Meals by Melanie Dunea. It’s pretty self-explanatory. In portraits, recipes and interviews, chefs like Ferran Adria, Jacques Pepin, and Suzanne Goin share their ideal last meal. The clock is about to strike midnight, everything’s about to go dark and someone arrives with a tray- what’s on the tray? What do you reach for?

Mine resembles the recipe we’re featuring this week, although not nearly as precious and brunch-ready. A slab of freshly baked white bread, a farm-fresh egg or two fried in butter, a sprinkle of sea salt and freshly cracked black pepper, thick slabs of crispy bacon and a slice of ripe avocado. This is enough to make me purely, perfectly happy and it does not escape me that if I fall into a time machine and literally arrive in any other time in history, I can basically be assured of getting roughly this meal if there’s a farm or some peasants nearby. I like to be prepared for all hypotheticals, really.

So. The clock is about to strike midnight, everything’s about to go dark and someone arrives with a tray- what’s on the tray? What do you reach for?







Bacon, Egg, and Toast Cuplets

Source: Martha Stewart | Makes 6 | Print Recipe

Ingredients

3 TBsps of unsalted butter, melted
8 Slices of white or whole-wheat sandwich bread
6 Slices of bacon
6 Large eggs
Coarse salt and ground pepper

Directions

1. Preheat oven to 375 degrees.

2. Lightly butter 6 standard muffin cups.

3. With a rolling pin, flatten bread slices slightly and, with a 4 and 1/4-inch cookie cutter, cut into 8 rounds.

4. 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.

5. Use extra bread to patch any gaps. Brush bread with remaining butter.

6. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.)

7. Lay 1 bacon slice in each bread cup and crack an egg over each.

8. Season with salt and pepper.

9. Bake until egg whites are just set, 20 to 25 minutes.

10. Run a small knife around cups to loosen toasts. Serve immediately. Nom.

 

1 Comment

  1. Louis vuitton Men Belt
    November 27, 2013

    awaesome!!!! thank you!!!!!

    Reply

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