Saturday, January 09, 2010

New Twist on Old Classic

Okay, so it's not a revolutionary new way to do breakfast. There are no new flavors in this. This was simply a new way to prepare and present the classic Toast/Egg/Bacon combo we've grown to love with our morning OJ and Coffee.

I took pics throughout. The oven is preheated to 400F (about 200-210C for us metric users). I found that if you roll out the bread before putting them in the cups then they form better and break less. It also helps to make them less porous so they don't get soggy later.

Again, there's no real revolution here, but it made a classic into a very presentable treat. Here's a link to the recipe... found through

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