Bacon and Egg Muffin Cups

 

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Prep: 10 minutes Cook: 15 minutes

Serves 6

Ingredients:

  • 3 slices of bread

  • 6 eggs

  • 6 slices of bacon

  • shredded cheddar cheese

 

Directions:

1. Preheat oven to 400 degrees F. Heat a skillet on medium-high heat. Add the bacon and cook for 4-5 minutes, so that it’s still flexible. Meanwhile, cut two circles out of each slice of bread.

2. Spray a muffin tin with cooking spray. Lay the slices of bread into the bottom of each cup. Wrap the bacon around the edge of each muffin cup. Sprinkle cheddar cheese on top of the bread slices. Crack the eggs, one at a time, into a shallow bowl and pour carefully into each muffin cup.

3. Bake for 10-15 minutes until the whites have set and the yolk is to your desired consistency.

4. Present to your tired and hungry fiance. Cook extra bacon. Eat extra bacon. Enjoy. Worry about your waist later.

Egg and Bacon Breakfast Tart

INGREDIENTS

1 sheet puff pastry dough
1 egg, lightly beaten with 1 tsp. water
3 oz. crème fraîche
2 oz. shredded Gruyère cheese
Salt and freshly ground pepper, to taste
8 bacon slices, cooked until crisp
3 eggs
10 fresh chives, cut on the bias into 1/2-inch lengths

DIRECTIONS

    1. Thaw the puff pastry dough according to the package instructions.
    2. Preheat an oven to 425°F. Lightly grease a baking sheet.
    3. On lightly floured surface, roll out the puff pastry to 1/4-inch thickness and cut into a 10-by-8-inch rectangle. Place the pastry on the prepared baking sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and refrigerate for 15 minutes.
    4. In a small bowl, stir together the crème fraîche and cheese, and season with salt and pepper.

Spread the crème fraîche mixture on the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Bake the tart for 14 minutes, rotating the baking sheet halfway through baking.

  1. Remove the baking sheet from the oven and place it on a level heatproof surface. Using a fork, prick any large air pockets in the pastry. Crack the eggs onto the tart, spacing them 2 inches apart. Bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes.
  2. Transfer the tart to a platter, garnish with the chives and serve immediately.

Serves 4.

 

100 Ways to Cook an Egg

It has been said that ‘You have to break some eggs to make an omelette,’ but I prefer  ‘ You can’t unscramble an egg.’ Either way,  the egg is either broke and ready or awaiting it’s full ‘ova-potential.’ In this blog, I’ll recount the 100 (or more) way to prepare an egg.

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The traditional chef toque is often thought to represent the 100 ways to prepare an egg, but no definitive list exists to recount these 100 ways. In the coming posts, I’ll search for the newest, the most traditional, and the most unusual ways to use this simple, essential and delicious food.

Baked Egg in Avocado

Baked Egg in Avocado

Baked egg in an avocado
Remember Toad in a Hole ? When we were little, we used to use a cup to cut out a round circle in the middle of a slice of bread and fry it up with an egg in the cutout area.

This recipe is the new — and healthier! — version of eggs in a frame. Instead of all that butter and/or oil, you bake it. And instead of the toast — which you can have on the side anyway — the egg’s cooked inside of an avocado where the pit has been removed.