Eggs in a Muffin Tin
Eggs Baked in a Muffin Tin
Preheat the oven to 350 deg. Lightly grease a muffin tin, preferably nonstick, with softened butter
Have ready:
12 eggs
Cook in a skillet or broil until lightly browned but still soft:
18 slices bacon
Line the sides of each muffin cup with 1-1/2 strips of bacon. Place in each cup:
1 Tbs chili sauce (3/4 cup total)
Crack an egg into each muffin cup. Pour over each egg:
1 tsp melted butter (4 Tbs total)
Sprinkle with:
Salt and paprika to taste
Bake in a water bath until the whites are just set but the yolks are still soft and runny, 13-14 minutes. Remove each egg with a spatula and place on:
12 rounds of toast or warm slices of drained canned pineapple
Garnish with:
Chopped parsley
Preheat the oven to 350 deg. Lightly grease a muffin tin, preferably nonstick, with softened butter
Have ready:
12 eggs
Cook in a skillet or broil until lightly browned but still soft:
18 slices bacon
Line the sides of each muffin cup with 1-1/2 strips of bacon. Place in each cup:
1 Tbs chili sauce (3/4 cup total)
Crack an egg into each muffin cup. Pour over each egg:
1 tsp melted butter (4 Tbs total)
Sprinkle with:
Salt and paprika to taste
Bake in a water bath until the whites are just set but the yolks are still soft and runny, 13-14 minutes. Remove each egg with a spatula and place on:
12 rounds of toast or warm slices of drained canned pineapple
Garnish with:
Chopped parsley
