Ingredients for two eggwiches:
• 1 egg
• 2 slices cooked bacon
• 2 slider buns (these are mini ciabatta buns but you could use any kind of small bun)
• sliced cheese (my cheese was very flat so I have six small slices)
• tomatoes (a regular person could use a regular small tomato, but I’m ridiculous so I used cherry tomatoes)
not pictured: salt, pepper & butter
Preheat oven to 375°F. In a small bowl (or in my case, gravy boat) mix the egg with salt & pepper to taste.
Pour the egg mixture into muffin cups that have been either sprayed with non-stick spray OR lined with silicone baking cups, or both. Bake for 15 minutes.
Slice the tomatoes. I sliced four cherry tomatoes but I only used two.
Cut up the bacon into small, bun-length strips. Cutting bacon with a knife is a big greasy drag so I use scissors instead. We used to have a problem with our smoke detectors going off for seven thousand hours if we fried bacon, and even though the detectors have been replaced with non-malfunctioning ones, Taylor is still in the habit of buying pre-cooked microwaveable bacon.
Once the eggs have cooked through remove them from the oven. Place the buns on a small baking sheet and put them in the oven to toast up a bit, just for a minute or so, then remove and butter them.
Now it’s time to assemble your eggwiches!
Put the egg and bacon on the bottom half of the bun and the tomato and cheese on the top half, and put them back in the oven for another minute or so to melt the cheese/rewarm the bacon and egg.
Now pop the tops onto the bottoms and they are ready for snacking! Here is one I made on Saturday with havarti as well as cheddar.