Last Monday’s poached egg fail was a humbling experience. However, if one was to find a silver lining in that boondoggle, it was how damn good that microwaved looked after a little scrubbing. Heck, I was so impressed with the cleanliness of my microwave that I didn’t use it for three days. Though… I did open it up a few times to admire my handiwork.
But I digress. This morning’s breakfast was all about redemption, or dare I say, eggDEMPTION?!?!?
While I’m not nearly bold enough to attempt another microwaved poached egg so soon; I did feel that I needed to make something egg related. And this week’s inspiration came from one of my readers that suggested I make a poached egg in the oven. While I didn’t follow her recipe, it did get me thinking.
BAM! How about these eggs?
8 slices of bacon (2 extra for munching)
Here is how I did it. First, you’ll want to cook your bacon about ½ to ¾ of the way. It should be mostly done but still playable. Once you’ve cooled your bacon you’ll line the outside of a muffin tin (tin needs to be coated with PAM to prevent sticking), like so. Then crack an egg in the tin and salt and pepper lightly. I also added some fresh chives to the top of my egg, because I’m fancy like that.
Pop these bad boys in the oven at 400 degrees for 20 minutes. I actually cooked my eggs for about 16 minutes because I wanted a soft and gooey yolk.
While one or two eggs would make a great breakfast, I felt I needed a little more this morning and an everything bagel was the perfect companion.
Now the great thing about these bacon egg muffins is you don’t have to eat them all at once. They store well and reheat easily the next day, or all week if you prefer.
I hope you enjoy these as much as I did.