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.
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:
Preheat the oven to 350F. Line a baking sheet with parchment paper.
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.
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.
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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2018/08/19/roasted-corn-bacon-and-egg-breakfast-toast/