Mark likes his eggs on toast (I’m more of a “toast on the side so I can dip it into the yolk” kind of gal) so I decided to go ahead and bake the egg and toast together. I think it makes a nicer presentation. The eggs meld with the toast instead of sliding off like they do if assembled post baking.
English muffins would work great and if you don’t have the little metal mugs you could use a muffin tin or a baking pan. Get the bacon in the Sun Oven first thing in the morning. It takes about 40 minutes to solar cook it.
Baked Eggs and Toast
1 slice cooked bacon per serving (click here for tips on cooking bacon in your GSO)
1 slice sourdough bread or 1/2 English muffin per serving
1 egg per serving, room temperature
salt and pepper to taste
Coat tin cup, muffin tins, or a baking pan with cooking spray. Break toast in two pieces and place in cups. Put about 1/4 cup spinach leaves in each cup. Break one slice of bacon into pieces and add to cups. Crack one egg into each cup. Season with salt and pepper. Bake in Sun Oven, uncovered, for 20 minutes or until whites are firm.
For a vegetarian version, substitute leftover sautéed mushrooms for the bacon. If you have leftover greens use those instead of the spinach.