A recipe for the kids to use to spoil your mom on Mother’s Day. Thank you Martha Stewart for these fun and easy Bacon, Egg and Toasts Cups.
- 3 tablespoons unsalted butter, melted
- 8 slices white or whole-wheat sandwich bread
- 6 slices bacon
- 6 large eggs
- Coarse salt and ground pepper
Preheat oven to 180°C and lightly butter 6 standard muffin cups.
With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch (11cm) 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 the edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
In a large skillet or frying pan, cook bacon over medium heat, 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.
We are sure any mother would love to be spoiled this Mother’s Day. You don’t have to go to the ends of the world to make her feel special. Just some breakfast in bed.
Happy Mother’s Day.