This came from a fellow food blogger Rufus’ Food and Spirits Guide who got the idea from another blogger, Fifteen Spatulas (check out how clean her muffin tins are). So, no credit to me for the recipe, just the new silly name. I saw these and knew I had to make them for my boys who LOVE a good runny yolk. “But the albumen should be cooked” my 5 year old says. Albumen? Really? When I was 5 I’m pretty sure I just called it the whites…
Plan on two of these per adult and one per child. This recipe makes 6.
- 6 slices of good quality bacon
- 3 pieces of good bread, toasted
- 3 T. shredded cheddar cheese
- 6 eggs
- salt and pepper
- cooking spray
First cook the bacon until almost crispy- it needs to be flexible. For my bacon it was about four minutes per side on medium heat. Lay the bacon on a paper towel. Preheat the oven to 400 degrees. Meanwhile toast the bread and then cut it into 6 circles that will fit snugly into the bottom of your muffin tin. I used a large shot glass to cut mine and was able to get two circles out of each slice. Spray your muffin tin with cooking spray and place the toast circles into the bottom. Wrap the bacon slices around the inside of each muffin cup.
Sprinkle a little of the cheese into each cup. Crack an egg into each cup and sprinkle with salt and pepper. Bake until the “albumen” is just set, about 12 minutes. Use a little, thin offset spatula to run around the edges and pop them out. I’m not sure how far in advance you could make these, but I think you could prep them all and have them ready to pop in the oven. What a great dish for a brunch party!