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.
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.
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