"This amazing breakfast food is a special occasion in itself! The flavors, though they seem odd together at first, blend together to make one fantastic meal! My grandparents handed this one down and I plan to hang on to it forever!"
In a non-stick muffin tin, ring each hole with one strip of slightly cooked bacon each.
Squirt about a tablespoon of ketchup into the bottom of each hole.
Crack one egg at a time, adding them to each bacon-ringed hole, being sure not to break the yolks.
Add about 1 tablespoon of butter to the top of each egg
Bake for approx. 15 minutes, being sure to check on the doneness of the eggs over the next 5 minutes. A good way to check is to periodically wiggle the pan, looking for firm, white egg whites and a soft yolk. You should be able to touch the yolk with a spoon without breaking it. Do not bake for more than 25 minutes.
During the last few minutes of baking, begin toasting english muffins to desired crispiness. Remove muffin pan from oven. With a knife, loosen sides of each hole.
Place one ring of pineapple over each hole and top with one half of english muffin each.
Place a clean cookie sheet on top of the muffin pan, and clamp (with oven mitts!) both pans together and QUICKLY flip both pans over at once, so that the english muffins are now the base of the "egg mountain."
Release your grip, but keep the pans together and tap the bottom of each muffin cup with a knife, and listen for a hollow sound - this will tell you that the egg has successfully separated from the muffin pan.