I have a growing collection of recipes to share but I bypassed all of them as soon as I had these toast cups. I had to share it with anyone who's listening to try these for breakfast. I cooked them twice this week. They were that good.
A few days ago, my browsing casually passed by the page of Kayotic Kitchen's egg & bacon toast cups. From then on, I couldn't stop thinking about them. Shame on me after all the calories I had put on during the holidays. And I had to invite my husband along, who just proclaimed his new resolution that he will go on a diet. Eggs, cheese and anything related to bacon are his worst enemies.
When I was about to start breakfast, I browsed around the internet for more ideas other than toast as the base of the cups because for that specific morning, I didn't have so much stock. The kids, who are toast & honey dependents will not forgive me if they find out that I used the last of their bread.
That is when I found out about eggs florentine. I was very interested because there is spinach. It should replace the bacon or any of its relations. I just defrosted a mono portion of sauteed broccoli rabe for the kids the day before that got neglected. I didn't know what to do with them. This recipe was a perfect fit!
I decided to combine both recipes and finally have our
breakfast brunch! I thought of maintaining the toast cup idea, put the broccoli rabe, retain the meat part so I put some chopped dried sausage, then top them with an egg, mornay sauce & grated pecorino di fossa
(pit cheese). Just once, we can forget about calories and dieting and
start the day with big grins on our faces.
Have a break, have a big breakfast!
Have a break, have a big breakfast!
To go with the toast cups, I made a simple tomato salad dressed with aceto di miele (honey vinegar), extra virgin olive oil, salt & dried oregano.
Don't be put off by the long list of ingredients and instructions. It's actually a very simple recipe. Just read on.
Eggs Florentine Toast CupsIngredients:
- 1/4 cup pancetta or bacon
- 4 - 6 slices of bread (toast), sides taken away
- sautèed spinach (see recipe below)
- 4 - 6 eggs
- mornay sauce (see recipe below)
- parsley, finely chopped
- grated cheese
- Over medium heat, in a small saucepan, toast the pancetta or bacon. Set aside.
- On a working board, flatten the bread with a rolling pin. Shape the bread round with the help of a round food cutter.
- Brush the muffin pan with melted butter or oil. Press 1 toast in each muffin cold.
- Spoon the sautèed spinach on the toast, followed by some pancetta.
- Put the eggs one by one in a small cup or plate. Transfer the yolk plus half of the white to the toast cup. The whole egg doesn't fit in one toast cup.
- In a pre-heated oven at 200 degrees Celsius, bake them between 13 - 17 minutes or until the eggs have set.
- Transfer the cooked toast cups on the serving plate then pour the mornay sauce on top. Sprinkle with grated cheese & chopped parsley.
- Serve while still hot.
- extra virgin olive oil
- 1 clove garlic, crushed
- 100 grams spinach
- Over medium heat, in a small saucepan, sautè the garlic in extra virgin olive oil. When it turns golden brown, discard it.
- Sautè the spinach until cooked through, about 15 minutes.
- Season with salt & pepper. Set aside.
- 1 teaspoon butter
- 1 tablespoon flour
- 1/2 cup milk
- pinch freshly grated nutmeg
- 1 tablespoon grated cheese such as gruyere or emmenthaler
- Over low - medium heat, in a small saucepan, melt the butter.
- Add the flour and and whisk constantly, until the roux is thick.
- Slowly whisk in the milk and continue to whisk until the sauce thickens and comes almost to a boil, about 2 to 3 minutes.
- Reduce the heat to a simmer and season with the salt and nutmeg. Allow to simmer for 2 to 3 minutes.
- Stir in the cheese and whisk until melted. If the sauce seems too thick, thin with a little milk. Set aside.
- Use sauce immediately while it's still hot or warm. You can also refrigerate the excess for a few days.