Direction

1. Preheat your oven to 375°F (190°C). Grease a muffin tin with some olive oil and set it aside.

2. Take each slice of bread and cut out a circle from the center using a round cookie cutter or the rim of a glass. This will create a hole in the middle of the bread slice. Repeat with all the bread slices.

3. Take each slice of bacon and cut it into small pieces. In a skillet, cook the bacon pieces over medium-high heat until they are crispy. Remove from heat and let them cool for a few minutes.

4. Once the bacon has cooled down, place a few pieces in each muffin cup, making sure to cover the bottom and sides.

5. Crack an egg in each bread cup, being careful not to break the yolk. Season each egg with a pinch of salt, pepper, dried oregano, and dried parsley.

6. Place the muffin tin in the preheated oven and bake for 15-20 minutes, depending on how runny you want your eggs to be.

7. Once the egg cups are cooked, remove them from the oven and let them cool for a few minutes.

8. Using a knife, gently loosen the edges of the egg cups and carefully remove them from the muffin tin.

9. Serve the bacon and egg toast cups warm, garnished with some extra dried herbs if desired. Enjoy your delicious and simple breakfast or brunch dish!