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1
Preheat the oven to 400F.
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2
Preheat a small skillet over medium heat, add 1 tablespoon of the EVOO (once around the pan) and the chopped bacon, and cook for 3 minutes, or until the bacon is crisp.
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3
Add the garlic, onions, crushed red pepper flakes, salt, and pepper.
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4
Cook until the onions start to turn translucent, about 3 minutes.
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5
With a serrated knife, cut the crusts from the bread.
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6
With your fingertips or a rolling pin, flatten or roll out each slice of bread as thin as you can get it.
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7
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.
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8
The bread will reach the top of each tin and be slightly above the rim.
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9
If the bread breaks or tears, just smoosh it together a little, it will still be fine.
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10
(If you do not have a nonstick muffin tin, liberally brush your muffin tin with some additional melted butter, then proceed with nestling the bread in each buttered cup.)
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11
Brush the bread with the melted butter.
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12
Add the tomatoes to the bacon and onions.
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13
Turn the heat up and toss around to evaporate some of the tomato liquid, about 1 minute.
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14
Working one at a time, crack the eggs into a small bowl and then carefully transfer to the bread-lined muffin tins.
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15
The goal is to not break the yolk.
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16
Sprinkle each egg with a little salt and pepper.
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17
Top each egg with one quarter of the tomato-onion mixture and then sprinkle each one with a little grated cheese.
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18
Place in the hot oven and bake for 15 minutes.
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19
In a small bowl, combine the mustard with the lemon juice, salt, and pepper.
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20
In a slow, steady stream, whisk in the remaining 3 tablespoons of EVOO.
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21
In a salad bowl, toss the lemon dressing with the mixed greens.
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22
To serve, use a butter knife to nudge the cooked toast and eggs out from each tin and onto a plate.
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23
Serve with the lemon-dressed salad.
