Farmers' Guest House blog
August 24th, 2012

Bacon & Egg Cups









Bacon & Egg Cups

(8 servings)

  • 2 slices of bread
  • 8 slices of bacon
  • 8 large eggs
  • salt and pepper – to taste
  • fresh chopped chives

Preheat oven to 400˚.

Place the bacon slices on a rimmed baking sheet or jelly roll pan.  If you have parchment paper you can line the sheet for easier clean up.  Bake for 14 minutes.

Remove the crusts from the bread, cut into quarters and place in the bottoms of a non-stick muffin pan.

Remove the bacon from the oven and drain. Reduce oven temperature to 350˚.

When bacon is cool enough to touch, yet still warm so you can bend it, line the sides of the muffin cups that have the bread in them with one piece of bacon each.  Break an egg into the center of the cups.

Bake for 17 minutes until the whites are completely set and the yolk is still slightly runny. Ovens will vary so keep an eye on them.
Run a knife around the edge of each cup and lift out with a spoon.  Plate and sprinkle with chives.

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