Bacon and Eggs in Toast!

eggs in toast

It is the quintessential breakfast combination; bacon, eggs and toast. But I had no bread to make toast (seems hard to believe, but true). In a desperate race to get my kids to school on time I decided to bake the eggs right into the dough. Not only was it fast, but my kids may never settle for regular eggs and toast again. I threw a bit of Emmenthaler cheese and bacon into the mix and 15 minutes later breakfast was ready!

Jeff and I finished up the manuscript for book #2 yesterday. We are thrilled to be done with this first phase of the book. Now we look forward to months of testing recipes, editing copy, testing recipe and editing more copy! First we will CELEBRATE! :)

Makes 6 Eggs in Toast:

1 pound dough  – I used light whole wheat, but the master or even brioche would work.

6 large eggs

3 ounces of grated cheese

1 tablespoon melted butter

salt and pepper to taste

Bacon

*(I made one for myself and added chopped avocado and tomato after it came out of the oven. It was so good I ate the whole thing before taking a picture!)

Preheat your oven to 375° and grease a muffin pan

eggs&toast

Roll out your dough into a 1/8″ thick rectangle. Cut the dough into 6 squares. Trim off any excess dough to (which can be thrown back into the bucket of dough).

eggs&toast

Place the dough squares into the cups of a muffin tin and make sure they are pressed all the way to the bottom. left every other cup empty so that the dough would have plenty of room.

eggs&toast

Place some of the cheese at the bottom of the dough and then crack the egg over it.

eggs&toast

Add a little bit more cheese to the egg and bake for about 15-18 minutes, depending on how well you want to cook the yolks. After they come out of the oven brush the toast with the melted butter.

eggs&toast

Remove from the pan, add salt and pepper and serve with bacon. Add coffee and it is perfection!

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145 thoughts on “Bacon and Eggs in Toast!

  1. What a great idea! I need to try this one.

    And can I just say… I am sooooo excited for your next book. It can’t come fast enough! :-)

  2. Gasp! You’re a genius, Zoe! I can’t believe I’ve never thought of this. I really want this right now…

    Looking forward to the new book!

  3. Zoe—I love it! As part of my new year’s resolutions, I need to make my life simpler—this will help!

    Serious congrats on the new, upcoming book! Such an inspiration!

  4. Yum! What a great idea. The only thing I’d do differently is scramble the egg first.

    I’m definitely keeping this idea handy. It would make a perfect Sunday breakfast.

  5. Looks delicious! I have both peasant dough and buttermilk dough in frig – one will be used in this recipe tomorrow or perhaps for supper tonight. FYI I used the peasant dough yesterday and made some wonderful baguettes (my current favorite bread shape).

    Congrats on going to press – I will be counting the days until publication.

  6. These are gorgeous — that yolk is just the perfect amount of cooked. Always looking for fresh ideas for my kids’ breakfast.

  7. That looks like such a fun breakfast. Congrats on the new book – I hope the measurements include weights this time around.

  8. What a great idea… tomorrow breakfast… my son cannot wait.. .and nor can I for your next book. In the meanwhile I love checking the website for new great ideas… Thanks!

  9. i think this opens the way to a lot of different experimentations. i can see this leading to lots of yummy quick rustic tarts even pies. cheese n spinach, meat pies with mashed potato topping….jus let ur imagination go wild. (also lots of healthy fillings can be hidden inside from kids) nice one!

  10. Wow, you’re all breakfast people (me too!). Someone asked about weights in the next book. Much back and forth on this; we’re going to include a table of weight equivalents in the “Tips and Techniques” chapter, so people who are interested in weighing ingredients can calculate out the numbers. But we opted for the simplicity and clean visual look of a single measurement for each ingredient on the list for each dough. Jeff

  11. thanks again for another great idea to try out. Count me in as another 5 min a day bread disciple waiting for the next installment.

  12. Dear Zoe and Jeff, congratulations on your future book!! I´ll be ordering it for sure as soon as possible!!! Can´t wait!!:)One small wish: in the tips and techniques chapter could you please include also the most important Fahrenheit temperatures in Celsius!!I just cannot remember the equivalents and I always lose my notes of it on paper… Happy New Year to you you and your families!

  13. Pingback: Food, Glorious Food » Blog Archive » Bacon and eggs in toast

  14. Hi again…. I am sooooo hooked on this bread making method and will try the eggs in toast tomorrow. I was wondering if you have any suggestions for making whole wheat or multigrain english muffins? I’m still using store bought as I haven’t been able to duplicate their taste and texture with my homemade doughs. Thanks!

  15. I tried this recipe this morning using gruyere cheese and a bit of green onion. VERY good. Definitely a do again. Wonderful, how necessity is the mother of invention! Glad you had the necessity!

  16. Those look delicious … I’ll be sure to give them a try soon!! My imagination also started going and I agree that this could be used for mini meat pies – etc … yumm… can’t wait to experiment some more!

    Congratulations on the completion of the manuscript for your 2nd book … I can’t wait for it to hit the stores so I can purchase it!

  17. Omg…that looks so good! A friend directed me to your book and I cannot wait to get my hands on it and back bread. It’s been a frustration to say the least. To hear about a second book makes me more excited! :)

  18. well let me try this again at the current date instead of a year ago… I am really hoping that the fact that the USPS site says my book is out for delivery (after it sat in Jersey City for 5 days) means I will be getting it tomorrow – then to read and plan – I’m hoping my next week I will be able to play with this – broken right arm makes things difficult. Can you make just half a batch – only for easy of carrying in my left hand and getting it into and out of the fridge (lighter – maybe smaller container easier to use with one hand)

    thanks

  19. Great idea, I’m going to try this in the morning. I have a “presentation” question. I like take just out of the oven bread to others. I don’t put the hot bread into plastic bags, etc, because I don’t want the condensation dripping on the bread. I don’t want to use a paper grocery sacks. Just to ugly. So I have been using linen dishtowels to carry bread over. But I don’t get too many of the towels back. Any cleaver ideas to transport your great, baked bread? Love the book, too. There’s lots of flour between the pages :)

  20. Hi Marleen,

    Your timing is perfect, we just finished a book dedicated to whole grains and healthy breads. It will be out some time later this year.

    So glad you are enjoying the bread!

    Zoë

  21. Hi rho1640,

    I hope you book arrives soon. Yes, you can certainly make a half batch if that is easier on you. I hope your arm heals well and fast!

    Zoë

  22. Hi Mary L,

    I give away a lot of bread and I use paper bags lined with parchment. You can pick up very inexpensive paper gift bags at party stores or a store like target!

    Thank you for sharing the bread with so many people!

    Zoë

  23. We love eggs and toast in my house, I’ll have to try this, it looks fantastic!

    Zoë and Jeff, congrats on all your success, I just had to tell you how much I’m enjoying baking bread! I had my parents over for dinner last night, and while I made so many different dishes, I think their favorite part was the bread!
    My dad couldn’t get over how crusty it was yet still having the custardy crumb inside. It’s hard to find that anymore in a bakery.

    I made little pizettas too (for appetizer), using the master recipe, half with a mix of arugula, red onion, tomatoes, olive oil, salt and pepper – the other half with carmelized onions and goat cheese. they were a big hit as well!

    My mom said she’s going to start making it this way, she’s going to get the book now! She said she can’t wait to tell my great-aunt about it, because she loves home baked bread but has trouble kneading the dough because of arthritis, and of course this is the perfect solution!

    Can’t wait for your next book! Thanks for everything!

  24. I took this to the lunch step, I put in chicken pieces, cheese, a little mayo,and ranch dressing and some broccoli. lunch for one.
    perfect

  25. I’m eagerly awaiting ‘the book’ and the mail is late today, but I have a suggestion for this recipe…why not use the real bacon bits that Homell makes? I buy them in a large bag and made the bacon and cheese bread rolled up the other day and it was wonderful bread (like a sweet roll). They are great for seasoning and other cooking uses and save on the fat as well as time. A handful would make this an easy breakfast!

  26. Yumm! I made this for myself yesterday for lunch. The dough had been hanging around for almost the end of its 2 weeks, so I had a sourdough egg sandwich.

    Fabulous! One caveat–you need large muffin tins. I used smallish ones and made a bit of a mess. A tasty mess, but a mess.

    LOL.

  27. I found that out too, LJ. Mine wasn’t a bad mess, but I made that same mental note. Also, the dough was thicker at the bottom so I believe it rose a bit making the whole cup a bit shallower.

    Also, I spied my pepperoni when I got my eggs out and realized this could be made with a slice of it on the bottom and a bit of mozzarella on top. If one had a bit of sauce left from something else, it would be delightful with a drop on top when warm.

    Ymmmmm!

  28. Hi Lj and Pat,

    Great point about the larger muffin pan! This will not work with the mini ones at all.

    I love your ideas for fillings too!

    Enjoy, Zoë

  29. Love the idea – we do a baked egg cup sometimes but have the toast on the side.

    What a great idea – Pat’s pepperoni suggestion.

    How about mini Chicago-style deep dish pizzas – some dough, top with mozzarella and maybe a little provolone, cooked Italian sausage or pepperoni, then chunky tomato sauce and a little grated parmesan all baked in muffin tins or ramekins?

  30. a question on my yeast — I wanted to be sure it was still active – I keep it in the freezer – so I did a half cup of warm water (110) and put 1 tsp of sugar and 2 tsp of yeast in it and stirred it up a bit — I let it sit for 10 minutes — it didn’t have active bubbles but it had risen almost to overflowing the 1 cup measure and had a nice yeasty smell…. my kitchen could be a tad cooler than most also — do you think it will be ok — my book came in today and I am trying to organize myself to get ready to go….

    thanks
    rho

  31. thats freaky cos ive had chicago pizza on my mind lately i saw it once years ago on a food show and it was so different to anything ive ever seen. they built up the pizza in an earthenware bowl greased with olive oil, starting with the cheese slices then whole mushrooms and then a chunky bolognese sauce topped with the dough brushed with olive oil. it was baked like this then inverted onto a plate so the base ended up on the bottom like the usual way. it looked really interesting n ive always wanted to try it. ive got a fresh bucket of master dough three days old (only b/c i hurt my hand) waiting for me in the fridge. hope it works out. not sure if im supposed to slit dough to release steam??

  32. Rho: From what you describe, your yeast sounds fine.

    Yabatil: This is baked with the dough on the bottom, not sure where you mean to slit the dough? Jeff

  33. MMMM – these turned out wonderful for me, and then I experimented further on the idea. I made some sort of Quiche inside the peasant bread dough things. I blogged it and have linked back. I can see so many great possibilities!

    http://www.lalalime.blogspot.com

    Thank you Zoe and Jeff!

  34. shoot – sorry about that typing one handed I hit the wrong button from time to time

    I mixed up my dough tonight – just as a precaution I put the container on a tray just in case of overflow ;)

    I can’t wait to try it – I think I will wait till Sunday though to give it a bit of time to bubble, simmer, ferment (what is the term??)

    then the question is what to make?? Pizza, calzone, stromboli, egg cups hmmmmm does it sound like I might be craving something Italian ;)

    not to write a book – but hubby doesn’t love the tougher crisp crust – is there a way to get something between what I love and what he likes (softer)

    thanks – I can see this is going to be fun – except I may need a new fridge to store all they types of dough I will want to try hehehe

  35. hi about the chicago pizza the way i saw it done was in an upside down fashion. it was built up opposite to the usual pizza so u start with the cheese and then end with the dough kind’ve domed over the top of everything then once baked u flip it over onto a plate so its right side up like the normal pizza. i just couldn’t remember if they slit the dough on top before baking? il try n take pics if it works out but am i the only one thats ever seen a pizza like this??

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