Baked Egg Cups

Source: Rachael Ray's 365: No Repeats

4 tablespoons extra-virgin olive oil (EVOO)
4 slices bacon, chopped
1 garlic clove, chopped
1/2 small onion, chopped
1/4 teaspoon crushed red pepper flakes
salt and freshly ground black pepper
4 slices soft white sandwich bread
3 tablespoons melted unsalted butter
1 vine-ripe tomato, chopped
4 eggs
Grated Parmigiano-Reggiano, for sprinkling

Preheat the oven to 400º.

Preheat a small skillet over medium heat, add 1 tablespoon of EVOO and the chopped bacon, and cook for 3 minutes, or until the bacon is crisp. Add the garlic, onions, crushed red pepper flakes, salt and pepper. Cook until the onions start to turn translucent, about 3 minutes.

With a serrated knife, cut the crusts from the bread. With your fingertips or a rolling pin, flatten or roll out each slice of bread as thin as you can get it. Nestle each thin slice of bread into the cup of a nonstick standard 1/2-cup muffin tin, pushing the bread down on the bottom of the tin and pushing it up the sides of the tin. The bread will reach the top of each tin and be slightly above the rim. If the bread breaks or tears, just smoosh it together a little, it will still be fine. Brush the bread with the melted butter.

Add the tomatoes to the bacon and onions. Turn the heat up and toss around to evaporate some of the tomato liquid, about 1 minute.

Working one at a time, crack the eggs into a small bowl and then carefully transfer to the bread-lined muffin tins. (Don't forget to fill any empty tins with water to help protect your pan.) The goal is to not break the yolk. Sprinkle each egg with a little salt and pepper. Top each egg with one quarter of the tomato-onion mixture and then sprinkle each one with a little grated cheese. Place in the hot oven and bake 15 minutes.

To serve, use a butter knife to nudge the cooked toast and eggs out from each tin and onto a plate.