Breakfast toast topped with crispy bacon, poached eggs, and roasted corn. This roasted corn, bacon, and egg breakfast toast is exactly what I need to start my weekend mornings.

Happy Sunday!

We’re starting to inch our way to the end of August, and I’m more than a little excited. My sisters and I are going to LA during Labor Day weekend. It’s going to be packed with activities, but I can’t wait to explore LA and do all the touristy things that we tend to avoid in the past because of waits and crowds. If you guys have suggestions and recommendations of things to do and places to eat at in LA and the Hollywood area, we would love to hear from you. <3

In the mean time, let’s talk about Sunday brunch.

This breakfast toast is what happens when you want avocado toast but don’t have any avocados at home. *sigh* We always have avocado at home, but of course, that moment when I’m desperately craving an avocado toast, we don’t have any, not even a tiny one. So I had to make do with what we do have at home. Roasted corn, crispy bacon, and poached eggs on crusty bread.

But it’s definitely going to become a thing in our house because the flavor was just sooo good. I love the addition of the roasted corn for a slightly summery twist to the classic bacon and eggs on toast. Poached eggs with the yolk oozing out from a slice down the center? Yesssss! Exactly what I need on a lazy weekend morning. Like today.

So… I’ve truly converted to baking bacon in the oven instead of cooking it on the stove. All the bacon strips in a single layer on a parchment lined baking sheet and then baked at 350F for about 30 minutes. Super easy to do and less of a mess since there’s no grease splashing everywhere. And all that evenly crispy bacon strips to your desire. Once they’re done, remove the bacon from the oven and set aside for now.

While you’re baking the bacon, you can also roast your corn. Drizzle olive oil on a baking sheet. Place corn kernels in a single layer. You can use fresh, frozen, or canned corn. Drizzled olive oil over the corn and a pinch of salt. Roast the corn in the oven for about 20 minutes while the bacon is baking. Once the corn is done, remove them from the oven and set them aside for now.

In a small pot, heat water over medium heat. Crack an egg into a small bowl or ramekin, and gently drop the egg into simmering water. Repeat with as many eggs as you need. Let the eggs cook for about 4 minutes then use a slotted spoon or spatula to scoop the egg out of the water. Set the eggs aside for now.

Toast slices of bread. Top with strips of crispy bacon, poached eggs, and roasted corn. Sprinkle a pinch of salt on top. Garnish with finely chopped parsley.

Serve the roasted corn, bacon, and egg breakfast toast warm.

Enjoy!

Roasted Corn, Bacon, and Egg Breakfast Toast

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Breakfast toast topped with crispy bacon, poached eggs, and roasted corn. This roasted corn bacon egg breakfast toast is exactly what I need to start my weekend mornings.

Author: Andrea Giang

Recipe type: Breakfast

Serves: 2 servings

Ingredients

• 8 slices of thick cut bacon
• 1 cup corn kernels
• 1 tablespoon olive oil
• pinch of salt
• 4 large eggs
• 4 slices of bread
• pinch of salt
• parsley

Directions:

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. Place bacon strips in a single layer on the parchment lined baking sheet and then bake for about 30 minutes. Once they’re done, remove the bacon from the oven and set aside for now.
3. While making the bacon, roast the corn. Drizzle olive oil on a baking sheet. Place corn kernels in a single layer. Drizzle olive oil over the corn and a pinch of salt. Roast the corn in the oven for about 20 minutes while the bacon is baking. Once the corn is done, remove them from the oven and set them aside for now.
4. In a small pot, heat water over medium heat. Crack an egg into a small bowl or ramekin, and gently drop the egg into simmering water. Repeat with as many eggs as you need. Let the eggs cook for about 4 minutes then use a slotted spoon or spatula to scoop the egg out of the water. Set the eggs aside for now.
5. Toast slices of bread. Top with strips of crispy bacon, poached eggs, and roasted corn. Sprinkle a pinch of salt on top. Garnish with finely chopped parsley.
6. Serve the roasted corn, bacon, and egg breakfast toast warm.

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