Baked Eggs in Bacon Rings
Paleolithic Recipe
By Fitness and Freebies
Made in muffins cups, you layer tomato, bacon and then an egg atop the two and bake. These are delicious!
Recipe Ingredients
6 strips nitrite free bacon or fresh pork side
Melted bacon fat for brushing tins
4 slices tomato, each about 1/2 inch thick
4 eggs
Pepper to taste
Chopped onions (optional)
Preheat the oven to 325 degrees.
Recipe Directions
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
See also:
Puffy Omelet
Gomen
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