I made this this afternoon for brunch. I didn't feel like frying up the bacon, since I only have a small skillet and it would take forever. So, I baked the bacon for 17 minutes at 325, firm meat, soft fat. I cooled/drained it for 5 minutes on a paper towel. Then I tore up one piece into about 6 bits and lined the bottom with those pieces. I used 2 pieces to line the sides. I cracked the eggs in (one overflowed into the cup a little, whoops!) and sprinkled on sea salt and pepper. I baked mine for 19 minutes, to get the yolk a bit firm. I like my egg yolks to have a buttery texture. I garnished with a Mexican Cheese blend and a little dried parsley (no fresh herbs on hand). I will definitely make this again, it was amazing. I'll likely serve 2 with toast and coffee. Very filling!
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I made this this afternoon for brunch. I didn't feel like frying up the bacon, since I only...