Bacon, Egg, and Toast Cups

I have come to terms with the fact that I am no Martha Stewart.  I understand that.  But just once I'd like to successfully cook one of her recipes.  Not to say that the BET cups were a complete disaster, a bit unorthodox in regards to the preparation, perhaps, but definitely no where near Martha status.

You'll see.

Things started to go wrong at step one.  This is my life.
Here is Martha's "step one"--

1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

Here is Audrey's "step one"--

Don't have a rolling pin? No problem! Stick the piece of bread in a sandwich bag and firmly press a jar of peanut butter back and forth across the bread until it's flattened.... Repeat until you have something that looks like this:

At this point, I wasn't too strict with myself as far as sticking to Martha's words of wisdom, especially after I realized I didn't have a cookie cutter or a butter brush.  Deciding not to dwell on what I didn't have, I moved on to cutting out the bread in my own creative way, and cooking the bacon, of which I had plenty.  Then, I stuffed the bread into muffin tins one at a time, placed a piece of bacon inside, and cracked an egg on top.

 

Martha said that I should bake them in the oven 20-25 minutes, or until "...the egg white are just set."  Just set.  Which means... what.  Just set?  How am I supposed to know when that happens?  Are the egg whites going to knock on the oven door and say, "Excuse me, Audrey? Yeah, we're just set in here, thanks."  What about just plain set?  I couldn't take them out then?  I panicked, and opened the oven door every five minutes to check on my setting egg whites.  The incessant door-opening probably had a lot to do with the way my BET cups turned out, which was like this:

 

Nice and... crispy.  Regardless of how the cups looked on the outside, they were actually very tasty and made the perfect accessory to a balanced breakfast of fresh fruit and homemade cinnamon rolls (made by the lovely Kaitlin Villines). 

  

Here's the recipe straight from M. Stewart herself - Bacon, Egg, and Toast Cups

Next post, you will get to see what I did with the leftover bacon...