My friend Laurie Kemp Smith mailed me about this fantastic little recipe this morning. It's not really a recipe is it. I mean, how easy? Thanks special friend. I love it that you think of me when you find pretty and delicious-looking things. Keep it up.
Ingredients
4 slices of bacon
2 slices of bread
4 eggs
Salt and pepper to taste
Instructions
1. Using the top of a round glass that has an opening slightly bigger than a muffin mold, about 3.5 inches, cut circles from bread. You should be able to cut two circles per slice of bread.
2. Grease four muffin molds. Place the bread on the bottom of each muffin mold. Preheat the oven to 200 C.
3. Cook bacon slices in a pan about 3 minutes or until halfway cooked. Place bacon slices around the edges of the muffin tin. To help them stay, you might want to tuck the ends underneath the slices of bread.
4. Crack an egg and put in the middle of each muffin mold. You may want to leave out some of the egg white so that the yolk doesn’t overcook while waiting for the egg white to cook.
5. Place muffin molds in the oven and cook for about 12-15 minutes until eggs are cooked to your liking and bacon is crisp. I like to leave the egg yolk a little runny.
6. Use a knife around the edges to help lift cups from the muffin mold. Season with salt and pepper and serve while hot.
