I semi-invented these - or at least I think I did. The kids were little, I was interested in protein for breakfast, and we all liked things that came in muffin tins. I didn't realize the kids liked them so much until they were grown and called back to ask for the recipe. I don't know about a recipe, exactly, but here are guidelines.

  • 12 slices of bacon
  • 12 eggs
  • 2-3 Tablespoons Heavy Cream or Sour Cream
  • 2-3 Tablespoons Grated Parmesan or Gruyere cheese
  • Salt and freshly grated black pepper
  • Optional: 1-2 cups ultra-fresh baby spinach leaves, cleaned and very dry
  • Optional: tiny snips of clean, dry, fresh chives

Cook bacon until it is no longer transparent, and just starting to brown. It should be done, and have crisp edges, but it should not be stiff and crunchy. (Use skillet, microwave or oven methods - just don't cook it to the breakable stage.)

While the bacon cooks, position a rack in the lower third of the oven, and preheat the oven to 350 degrees. Spray a 12-cup muffin tin with non-stick spray, or rub each cup with a bland oil. Place a drop or two of heavy cream in the bottom of each muffin cup. If you are using the spinach, put three or four small leaves in the cup.

Once the bacon is done but not crisp, drain it briefly on paper towels or a brown paper bag. While the strips are still warm, stand each piece on edge in one of the muffin cups, making a kind of "bacon wall" around the outside of the cup. Break an egg into the center of each cup (and into the center of each strip of bacon.

Grate black pepper and sprinkle salt on each egg (lightly - the bacon is salty, too.) Put another drop or two of heavy cream on the top of each raw egg. If you are using chives, drop a few tiny snips on the top of each raw egg now. Top with a sprinkle of grated Parmesan or Gruyere.

Bake for about 12 minutes; check with a toothpick or fork to see whether the yolk is done enough to suit you. The degree of doneness is a matter of personal preference. We eat ours well-done, but soft centers have their appeal, too.

When you consider the eggs done, remove the pan from the oven. Certain types of kitchen tongs will reach right into each cup and lift the baked egg-bacon out. You can do this with a table knife and fork, too. You may need to run a table knife around each egg to make sure it is loose before removing it from the pan.

You can make fewer than 12. If you do, put a couple of tablespoons of water in each empty muffin cup. (Something about protecting the bare metal...I'm not sure, but this is how old-time cooks handled empty spots in muffin pans, so they are probably right.)