Bacon and Eggs in Toast!

eggs in toast

It is the quintessential breakfast combination; bacon, eggs and toast. But I had no bread to make toast (seems hard to believe, but true). In a desperate race to get my kids to school on time I decided to bake the eggs right into the dough. Not only was it fast, but my kids may never settle for regular eggs and toast again. I threw a bit of Emmenthaler cheese and bacon into the mix and 15 minutes later breakfast was ready!

Jeff and I finished up the manuscript for book #2 yesterday. We are thrilled to be done with this first phase of the book. Now we look forward to months of testing recipes, editing copy, testing recipe and editing more copy! First we will CELEBRATE! 🙂

Makes 6 Eggs in Toast:

1 pound dough  – I used light whole wheat, but the master or even brioche would work.

6 large eggs

3 ounces of grated cheese

1 tablespoon melted butter

salt and pepper to taste


*(I made one for myself and added chopped avocado and tomato after it came out of the oven. It was so good I ate the whole thing before taking a picture!)

Preheat your oven to 375° and grease a muffin pan


Roll out your dough into a 1/8″ thick rectangle. Cut the dough into 6 squares. Trim off any excess dough to (which can be thrown back into the bucket of dough).


Place the dough squares into the cups of a muffin tin and make sure they are pressed all the way to the bottom. left every other cup empty so that the dough would have plenty of room.


Place some of the cheese at the bottom of the dough and then crack the egg over it.


Add a little bit more cheese to the egg and bake for about 15-18 minutes, depending on how well you want to cook the yolks. After they come out of the oven brush the toast with the melted butter.


Remove from the pan, add salt and pepper and serve with bacon. Add coffee and it is perfection!

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150 thoughts on “Bacon and Eggs in Toast!

  1. Simply DELICIOUS!!! It was our dinner yesterday (couldn’t wait)and we really loved them!

    Congrats on finishing the manuscript!!!

  2. Nads: Yes, durum equals semolina, but it’s usually finer-ground and works a little better in the recipes than flours labeled “semolina.” Sounds like you’ve got a fine-ground semolina though.

  3. Rho, re-softer crusts. You can try painting the top surface with oil or butter, which softens things. Or use a lightly enriched dough? Enrichment with fat softens the crust. But there probably isn’t much of a middle ground here. Let us know what you think.

  4. Would there be a way to make these ahead for workdays?
    Maybe freeze them? Then pop one in the microwave for “work breakfast”?

    Love the book, bought five copies to give away for the holiday. 🙂

  5. Hi Banzai,

    I love this idea of making ahead and reheating. In my experience bread does not do so well in a microwave. Having said that, I haven’t owned one in several years and the technology may have changed. If you try it I’d suggest as little time as possible. Please report back and let us know how it goes!

    Thanks for sharing the book with so many people! 🙂

    Happy baking! Zoë

  6. Hi – We’ve been baking bread using this method for a couple months now and just discovered the website! Our kitchen is cool (we don’t go warmer than 65) so we believe that is the reason our loaves are fairly flat and very dense. We have been using two packets of yeast, though, so at least we have the correct amount, per errata. Any suggestions for getting higher and lighter loafs? We like the whole wheat and oatmeal. Thanks.

  7. These are insanely good. Made them yesterday for breakfast. I am so glad I found out about this website. I had the book and loved it, but must confess that I never could get past the initial recipe because we loved it so much. Now that I found this, I made the brioche recipe and used it for these treats. I think now I am going to be as obsessed with the brioche recipe as I was with the first one. I guess I better go back through the book and start using some of the other recipes! Thank you so much and I am looking forward to the new book.

  8. Zoe & Jeff-you guys are awesome! Every recipe and idea I’ve tried has been perfection. Can’t wait to see what’s up your sleeve in the new book. It is so fantastic to be able to get feedback from you two and other “breadies” who are using your ideas and sharing their own. I love this website and visit every single day to see “what’s cooking”. You guys rock. Thank you so much for changing the way I bake.

  9. Love, love the book! I made a Pineapple
    soufflé Sat. w/5 slices of the basic bread recipe pg. 26. It was scrumptious. I have a question: In place of corn meal on the peal, can I let the dough rest on a Silpat and just lift the whole works onto the stone to bake? I make such a mess with the corn meal in my oven because the dough always sticks a little.

  10. Thanks for the suggestions, Jeff. Another question. When using the broiler pan for steaming, if I put it below the bread, the bottom doesn’t brown – if I put it above the bread, the top doesn’t brown. Has anyone else experienced this? What would you suggest?

  11. Hi Mary,

    Yes, you can use a silpat to bake the bread, in place of the corn meal. About 90% of the way through baking you will want to lift the bread off the silpat and allow it to finish baking directly on the hot stone.

    Enjoy! Zoë

  12. MAT: In general, if the loaf is high in the oven, the top browns (or burns) but the bottom’s pale. If the loaf’s low in the oven, the bottom browns (or burns) and the top’s pale.

    My guess is that the steam pan’s position forces you to one or the other extreme for the bread’s position. Try to keep the bread near the oven’s center– it doesn’t matter if the steam is above or below.

    Or try the shelf switcheroo– see page 21.

  13. Wow, I know what we’ll be making for breakfast this weekend.

    Just got my new stone after the last one got broke by a babysitter so I’m back to making bread like a madman.

  14. I made these for breakfast for my boyfriend and myself today. Oh my, were they delicious. Of course, I relied on my (not so reliable) memory and started to grease the pan, then “remembered” that they didn’t need to be greased. So, two of them (greased) came out great, the other ones were a bit messy (but still so tasty). I used a mixture of muenster and havarti cheese and had to cook them a bit longer to get the whites to set up (by which point the yolks were more set than I like. My oven needs tinkering).

    Also, I used the Master Recipe with bleached flour (it’s all I had!) and some whole wheat thrown in because I ran out of white. Such a delicious dough. I even used too much salt (again, relied on memory and used fine sea salt, not kosher) and was worried that it would retard the yeast too much, but it seems to be working beautifully (as long as I use unsalted butter on it). I decided to make the master dough to see if it worked before I took the plunge and bought the book. I’ll definitely be ordering the book today.

    I just wanted to say how delicious this was, how much I look forward to getting your book (and I can’t wait for the one on whole grain baking) and how thankful I am that you guys have made such an informative and awesome website to help us out at home.

  15. Hi Quartons, Thanks!

    Hi DK, I hope this stone lasts longer!

    Hi Florence, Your baked egg sounds great! So glad you are enjoying the bread and hope you enjoy the book when it arrives!

    Thanks, Zoë

  16. I love to bake bread and found the name of your book on the King Arthur website. I ordered it right away. It arrived yesterday and I had to try it. I made my first batch and since I keep a sourdough starter, I put in two tablespoons to the batch. I baked my first loaf today, and it was delicious. A slight tang, due to the sourdough. Since my son wants me to make pizza tomorrow I am going to make him personal pizza’s. I am sure he will love them. Thank you so much for this book, cannot wait for the next. Making bread in five minutes is truely a no brainer. Thank you, thank you!

  17. I made my first loaf of bread from the book today. There is a brief entry and photos on my blog if you’d like to look. I’m dead tired and need to double check, because I think I might have named the bread incorrectly. I made it circular and cut it at an angle going for a bit of Holiday Wreath, and wheat stalk look. I learned from this effort and will definitely make it again. The bread was a hit with everyone and I think several people will buying their own copies of the book.

  18. LOVED this! My sister gave me the master recipe and your website. The first thing I made was the Eggs in Toast. My first try didn’t turn out so great because I didn’t cook them long enough. But this morning I made them and put spinach and chicken in the bottom, then beaten up eggs on top with a little goat cheese and it turned out almost like a quiche. It was sooo yummy. My 21 month old LOVED them and kept saying “ymmm good”. Thanks so much. I can’t wait to get the book!

  19. Awesome and elegant. I wish I could be this creative with breakfast.

    Thanks for adding us as a friend on Foodbuzz. We welcome you to come visit our site!

  20. Hi!
    I have made two loaves so far with the master recipe and am very happy with the results. I just started to make the third and find that there is a lot of liquid in the bottom of the bucket and the dough is pretty slimy on the underside. (it has been 9 days since I started the dough) Have you come across this before?
    I just used more flour, shaped two loaves to finish it up and they are rising on the peel right now.
    I am an experienced home bread baker, but having lots of fun with your techniques.
    If you could get back to me about what might have gone wrong or what I might change, I would appreciate it.
    (again, the dough was fine for the first two)

  21. Natashya: Don’t worry about the liquid, just use a little more flour to shape the loaves. It’s normal, nothing to change.

  22. Pre-order is pretty good on once the new book is “official.” I’m remembering that the first become became pre-orderable about a month or so in advance. Maybe longer.

  23. hi i wonder if your dough can be used for pastries, particularly interested in pastizzi pastries.saw a really good video on sbs (food safari) the dough is spread with butter and rolled….end up with lots of flaky layers. not sure if the yeast makes a difference. i used to make a processor danish pastry from ‘the greast scandinavian baking book’ would this work using the brioche dough? (this method simplifies danish and puff pastry making, no need to add butter to dough before rolling and folding. u add everything to the actual dough right in the begginning)

  24. Nads: We use our brioche in situations where “laminated” pastry dough typically appears (see “Sunny-side Up Apricot Pastry”) in our book. The tradeoff is that you don’t get “lamination,” that flakiness you’re talking about. The yeast is no problem.

    Just do it like we do in that recipe and I think you’ll be happy with it.

  25. I had the same “messy but delicious” problem as a few other bakers. I used the brioche dough and the family was split as to who preferred the eggs scrambled and who preferred them baked whole.

    My question now, though, is exactly what volume should the muffin cup be to ensure that the eggs and cheese do not end up all over the oven floor? I just finished two days of soaking my greased, non-stick standard-sized muffin tins and was only able to get them mostly clean. Fortunately, my oven floor cleaned up much easier. I’d love to make this recipe again, but the clean up effort isn’t worth it as it stands.

  26. There really are only two sizes of muffin tins: “mini,” and standard (the picture has a standard-sized muffin tin– which is what you used). We got a mostly-positive response on this recipe and I can’t figure out why you had so much trouble.

    Any chance the oven was too hot? Overfilled the cups with cheese? Super-large eggs? Did only the scrambled ones go over?

  27. The scrambled spilled over even worse – which I can understand. But no, the eggs were supermaket large eggs, and I weighed the 3 oz. of cheese on a digital scale. I even didn’t use all of it because the cups looked too full. The oven is a 2 month-old self-converting convection model, so I hope the thermostat is still correct.

    The only thing that I can imagine is that I didn’t roll the dough thinly enough. The finished version didn’t seem too bready (again, the dough was scaled before baking so I know the amount was correct), though.

    I’m clueless – but then again, I usually am.

  28. Hmm. Well, Zoe’s back in town, maybe she’ll have some ideas. Too-thick dough could certainly do it. Also, even the most sophisticated ovens can be off by lots, see what a thermometer says.

  29. Hi Felice,

    Sorry to hear about the messy oven! I measured my muffin cups and they are the standard 4-ounce size.

    I’d try rolling the dough out a bit thinner and possibly even stretching the part that is down inside the muffin cup. The thinner the dough inside the cup the less likely it is to push the filling out.

    It sounds like everything else you are doing is just spot on to what I did?

    From your note above I just want to make sure that you are distributing the 3-ounces of cheese over the 6 eggs and not using it all on one.

    You could also try this in ramekins on a cookie sheet lined with foil. That way if anything did escape the cup it would be caught on the foil. A few other readers have tried this to great success.

    Happy Baking! Zoë

  30. LOL. As awesome as 3 oz. of cheese per egg sounds to me, no, I divided the 3 oz. between the six eggs. It sounds like it really must just be an issue with the thickness of the dough. The gluten seemed a little overdeveloped and I really didn’t have the time for an autolyse. I’ll give the recipe a go again when our cholesterol can stand it.

  31. I can’t decide whether to buy a Super Peel or an Epicurean peel – any suggestions?

    Also, any events/demos scheduled for Northern California near San Francisco?

  32. Nina: Can you give us websites with those– haven’t used either so won’t be able to comment on the durability? I’ve always used the Sassafras peel that’s on our website’s homepage Amazon store. Basically we both like a wood peel, about a half-inch thick and 14 inches accross.

    Our publisher sent us to San Fran/Bay Area this summer and almost certainly won’t send us again till the next book’s released (12/09): Healthy Bread in Five Minutes A Day. No guarantees even then; publishers are relying more and more on web-based promotion. We think the trips are worth it, especially when we can get on TV (see our appearance on “Eye on the Bay”:[email protected]. We’re on at 12 minutes and 45 seconds).

  33. Thanks. Too bad I missed you at the Book Passage in Corte Madera last year. I’ll keep my eyes peeled (no pun intended) for appearances for Book #2 and I’ll watch the video from SF now.

  34. Square vs. round containers. Do you find that the round is easier to use to mix the ingredients?

    Also, after you have used some of the dough and the amount in the container decreases, can you pick it up and move to a smaller container to save fridge space?

    Great video from Eye On The Bay. I grew up on San Francisco’s sour dough bread and have the hips to prove it!

  35. Nina: I prefer the round containers because flour gets caught in corners– and yes, you can move to a smaller container, but try to be gentle with the dough so you don’t completely deflate it. It works out fine.

    Glad you liked the video? Jeff

  36. Jeff – you can see the Super Peel at (only available online). The Epicurean board is sold by Amazon and also in a few stores, Williams Sonoma – and Bed, Bath and Beyond (online only).

    The reviews on Williams-Sonoma and Amazon for the Sassafras splitting and warping, put me off on that brand.

    I posted on Chowhound and got several excellent responses for both the Super Peel and the Epicurean.

    On Amazon, the Sassafras got a few negative reviews about it splitting and warping (if I remember correctly), which apparently that hasn’t been a problem for you or Zoe or you would have mentioned it.

    The owner of Super Peel, Gary, is very easy to reach, by email or phone, and is very helpful and will answer all questions.

    Based on that and the excellent reviews on Chow that I received, I have decided to order the Super Peel.

  37. Correction…The negative comments about the Sassafras were on Amazon. Williams Sonoma doesn’t sell it.

    Sorry for duplicating the info in two different paragraphs

  38. In your new book, please index all the recipes in the book, or list them in the table of contents.

    I made the spinach-feta after I came across it while reading the book. When I went back to make it again, I had to go through page by page to find it again. It isn’t in the index.

    Thanks for a great book.

  39. Hi Anonymous Coward,

    We recognize the short falls of our index and regret any frustrations it may cause. Trust me, we are more pained by it than anyone!

    We promise the next book and future printings of this book will be much improved in this area.

    The Spinach Feta Bread is actually one of the breads that did make it into the index. It is under Spinach, right after the “spicy pork buns.”



  40. I bought this book for myself, but as soon as it arrived, my husband took it over. He’s been making lots of delicious bread, not good for the waistline, though. This morning to kick start Super Bowl Sunday off right, he made “Bacon and Eggs in Toast”. Needless to say it was delicious, and he may have started a new tradition. Looking forward to buying him your new book!!

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