Sometimes you make food for yourself and then your cat eats it.
I used to think I was an animal person. I begged for a dog when I was younger, which my 13 year-old-self received and appreciated. And I always imagined that Eric and I would have a pet someday. I think we even talked about this potential pre-marriage, if memory serves.
But now all I remember is a discussion we had a couple years ago about who would someday be responsible for feeding and caring for our future pet. I assumed that since we both wanted the pet, we would both chip in, but Eric apparently had other ideas. (In his defense, he is terribly allergic to both cats and dogs.)
We finally came to the conclusion that since we were already bickering about our nonexistent pet, maybe we had better just hurry up and have some kids already. We know we’ll take care of them. Plus, they will probably beg for a puppy one day, and then we will be able to make them do the dirty work.
I’m not heartless, really. I like pets. Eric’s parents have cats, and I love it when they come snuggle next to me and start purring even before I move my hand to pet them.
But I lay down the law when it comes to my food. Do you see this perfect little egg-bacon cup? Envision a cat licking the top of it. No thanks. Obviously that is why there are no shots of bites being taken. Good thing I made a double batch.
These little egg guys are probably the best idea ever. I’ve seen them all over the internet and finally tried them. Now I know why they are everywhere. It’s because they are delish. I was wary when they first came out of the oven because the bacon didn’t look crispy enough to my liking, but it was actually perfect. These are great because the egg stays warm even if you don’t get to eat it right away. Like if you are too busy taking pictures of it. Also known as forfeiting your breakfast to the cat.
Bacon and Egg Toast Cups
6 slices of bacon, uncooked
6 slices of bread
1/2 cup shredded cheddar cheese
Salt and pepper
Preheat the oven to 400° F. Spray large muffin pan with cooking spray.
In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. (Or bake in the oven at 350 for about 15 minutes, placing the strips on a wire rack set in a baking sheet.) Transfer to a paper towel-lined plate. Cut out circles (about 3 1/2 inches) in each piece of bread using a cookie cutter or a drinking glass turned upside down.
Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. This can be a little tricky until you get the hang of it. (I actually put the bacon in first then shoved the bread down in there.) Sprinkle a small amount of shredded cheese in the center of each piece of bread. Crack one egg over each piece of bread being careful not to break the yolks. You may not want to use all of the egg white. If you do you may need to adjust the cooking time to a little longer.
Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 15 minutes is good) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.