This recipe is for 6. If you make less, adjust accordingly.

Ingredients

3 tbsp unsalted butter, melted – I used the bacon fat
8 slices white or whole-wheat bread (I used 7)
6 slices bacon
6 large eggs
Coarse salt and ground pepper

The making of...
Preheat oven to 375 degrees.

Lightly butter 6 standard muffin cups.
With a rolling pin (or hands), flatten bread slices and, with a 4" cookie cutter (or glass), cut into 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 (that's why the extra slices) and brush with remaining butter (again, I used bacon fat).

In a large skillet, cook bacon over med., until almost crisp, 4 min., flipping once.

Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper.

Bake until egg whites are just set, 20 to 25 min.
Run a small knife around cups to loosen toasts.

Serve immediately.

Compliments to Chef Aline!