Egg Cups - Simple name, ENDLESS possibilities

Egg Cups - Simple name, ENDLESS possibilities

Based on my recent posts it seems as though I may be a member of the National Pork Producers Council or something. I am not. Admittedly, I love the stuff. Any way I can get it. Salads, pizza, breakfast, lunch and dinner. So, when I saw Dine and Dish's recipe for Bacon & Egg Cups it went on my short list. To see the original recipe click here.

My mind is already filled with mini frittatas all piled up at an upcoming brunch. I think I might have a brunch just to serve these little cups! Gorgeous, and incredibly easy.

Egg Cups

EGG CUPS (SERVES 2)

4 pastured eggs
4 strips pastured bacon

Preheat oven to 350°. Line muffin tin holes with one strip of bacon, securing it to the sides. Do not line the bottom. Break egg over hole and add one egg to each bacon ring.

Bake for about 25+ minutes depending on how well done you like your bacon.

Posted on 02/01/09 at 01:49:33 PM by Emily |
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Posted in Breakfast

Tagged with Eggs, Bacon

Reader Comments (2)

Paige 03/05/09 02:12:54 PM

How cute! Love me some pork as well... In case you never saw them check out the bacon salad baskets at Not Martha.org
Search "bacon bowls"

Emily 03/05/09 02:12:54 PM

Paige those look incredible! Next they will tell us that bacon is curing crazy diseases! I love this stuff!

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Cut each lemon segment crosswise into even pieces to make little triangles of lemon peel and pulp. 3 Put all of the seeds, membranes and pith you removed from the lemons into a bag fashioned out of two layers of cheesecloth or a muslin jelly bag. First stage of cooking 4 Place the lemon segments and water into a large, wide pot. 5 Place the pectin bag in the pot with the fruit pulp and secure to the pot handle. 6 Bring mixture to a medium boil on medium high heat. Let boil, uncovered, for about 25-35 minutes, until the peels are soft and cooked through. Test one of the lemon peel pieces by eating it. It should be soft. If it is still chewy, keep cooking until soft. Remove from heat. 7 Remove the pectin bag, place the pectin bag in a bowl and let cool until it is comfortable to touch. Add the pectin and sugar 8 Once your pectin bag has cooled to the point you can handle it, if you want, squeeze it like play-doh to extract any extra pectin. This is not necessary but will help ensure a good set. (I like to wear latex-type gloves for this part.) You should be able to get a tablespoon or two more from the bag. It has the consistency of sour cream. Return this pectin to the pan with the lemon mixture. 9 Measure out your sugar and add it to the pan with the lemon mixture. Second stage of cooking 10 Heat the jelly mixture on medium high and bring it to a rapid boil. Secure a candy thermometer to the side of the pan. The marmalade may take anywhere from 20 to 35 minutes or so to be ready to pour out. After about 15 minutes, start checking it frequently. 11 There are two ways to test that the marmalade is ready to pour out into jars - the mixture reaching a temperature of 220-222°F (8-10°F above the boiling point at your altitude) and a bit of it put on a chilled plate "wrinkling up" when you push it with your finger tip. I do both. For the wrinkle test, put several small plates into the freezer. 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