Baked Eggs in Bacon Rings
Paleolithic Raw Food Recipe
Made in muffins cups, you layer tomato, bacon and then an egg atop the two and bake. These are delicious!
6 strips nitrite free bacon
or fresh pork side
Melted bacon fat for brushing tins
4 slices tomato , each about 1/2 inch thick
Pepper to taste
Chopped onions (optional)
Preheat the oven to 325 degrees.
Cook bacon in a skillet over medium heat until it begins to shrivel, about 3 minutes. Remove from heat. Brush 4 cups in a muffin tin or 4 small ramekins with bacon fat. Place a tomato slice in the bottom of each cup. Circle the inside of each cup with 1-1/2 strips of bacon.
Break an egg into each muffin cup and season with pepper. Can add chopped onions, if desired. Fill any unused tins with water to protect from burning. Bake in the oven for 20 minutes. To serve, loosen the edges of the eggs with spatula and transfer the eggs to plates.
Yield: 2 servings
Variation: Bacon and Egg Cups
6 to 8 bacon strips
1 tablespoon butter, softened
6 large eggs
Chopped green onions for garnish
Preheat oven to 350 degrees. In a pan or griddle over medium heat, pre-cook bacon until almost crispy. Drain on paper towels. Set aside.
Brush a standard-sized 6-cup muffin tin with butter. Line each hole with the cooked bacon strips, making sure to cover each hole completely.
Break an egg into a ramekin and carefully transfer to a bacon-lined hole. Repeat with remaining eggs.
Bake for 10 to 12 minutes, or until the egg whites are ﬁrm and set but the yolks are still runny. Top with chopped green onions. Let cool for 3 minutes and remove from the pan using a rubber spatula. Serve immediately. Makes 6 cups.