This is a B-L-D meal: good for Breakfast, Lunch, or Dinner.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Preheat a small skillet over medium heat, add 1 tablespoon of the EVOO (once around the pan) and the chopped bacon, and cook for 3 minutes, or until the bacon is crisp. Add the garlic, onions, crushed red pepper flakes, salt, and pepper. Cook until the onions start to turn translucent, about 3 minutes.
Step 3
With a serrated knife, cut the crusts from the bread. With your fingertips or a rolling pin, flatten or roll out each slice of bread as thin as you can get it. Nestle each thin slice of bread into the cup of a nonstick standard 1/2-cup muffin tin, pushing the bread down on the bottom of the tin and pushing it up the sides of the tin. The bread will reach the top of each tin and be slightly above the rim. If the bread breaks or tears, just smoosh it together a little, it will still be fine. (If you do not have a nonstick muffin tin, liberally brush your muffin tin with some additional melted butter, then proceed with nestling the bread in each buttered cup.) Brush the bread with the melted butter.
Step 4
Add the tomatoes to the bacon and onions. Turn the heat up and toss around to evaporate some of the tomato liquid, about 1 minute.
Step 5
Working one at a time, crack the eggs into a small bowl and then carefully transfer to the bread-lined muffin tins. The goal is to not break the yolk. Sprinkle each egg with a little salt and pepper. Top each egg with one quarter of the tomato-onion mixture and then sprinkle each one with a little grated cheese. Place in the hot oven and bake for 15 minutes.
Step 6
In a small bowl, combine the mustard with the lemon juice, salt, and pepper. In a slow, steady stream, whisk in the remaining 3 tablespoons of EVOO. In a salad bowl, toss the lemon dressing with the mixed greens.
Step 7
To serve, use a butter knife to nudge the cooked toast and eggs out from each tin and onto a plate. Serve with the lemon-dressed salad.
