bacon and egg cups
Quick and easy. Adapted from a recipe at Food Network, downsized for 2! The original used sugar free bacon, which kind of goes against the idea of good bacon. Use a good bacon! Getting the potatoes paper thin is also essential, when they cook in the bacon fat they form a really nice base to the whole thing.
yield
2 (3 each)
method
Bake
Ingredients For bacon and egg cups
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6strips good bacon, we used applewood smoked
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1small red potato sliced paper thin, use a mandolin
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1/2red bell pepper, minced
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6large eggs
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chopped fresh chives or green onions
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hot sauce, for serving
How To Make bacon and egg cups
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1Preheat the oven to 400 degrees F.
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2Wrap 1 piece of bacon around the inside of 6 cups of a 12-cup muffin pan to create rings. Put a few slices of potato on the bottom of each cup and divide the bell pepper among the cups. Place muffin pan in oven and bake until the fat starts to render from the bacon (you’ll hear it sizzle) and the bacon begins to crisp and turn light brown on the top edges, about 10 to 12 minutes. -
3Remove the muffin pan from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run a knife around the edges of each cup and remove to a plate. Sprinkle with the chives and serve with hot sauce. Hollandaise is nice too.
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