10 Egg Tricks

Ingredients

• 6 pieces Bacon Strips (regular pork bacon, medium thickness; keep pliable)
• 6 pieces Large Egg (room temperature)
• 0.25 cup Shredded Mozzarella Cheese (optional, can use cheddar or any meltable cheese)
• 1 tablespoon Fresh Chives (finely chopped, optional garnish)
• to taste pinch Salt (optional)
• to taste pinch Black Pepper (optional)

Instructions

1. Cook bacon strips

   Heat a non‑stick frying pan over medium heat. Add the bacon strips and cook 3‑4 minutes per side until they are set but still soft and pliable, not crispy. Transfer to a plate and let cool.

   Time: PT5M

2. Form bacon cups in muffin tin

   Line each muffin cup with a cooled bacon strip, overlapping the edges to form a cup shape. Trim a small piece from the strip to create a flat base that sits on the bottom of the cup. Press gently to hold the shape.

   Time: PT3M

3. Add egg and optional fillings

   Crack one egg directly into each bacon cup. Sprinkle with shredded mozzarella, chopped chives, a pinch of salt and pepper if desired.

   Time: PT2M

4. Bake the bacon egg baskets

   Preheat the oven to 190°C (374°F). Place the muffin tin in the oven and bake for 12 minutes for a runny yolk, or a minute or two longer for a firmer yolk.

   Time: PT12M

   Temperature: 190°C

5. Serve

   Remove the tin from the oven, let the baskets rest for a minute, then run a knife around the edges to release each basket. Lift out, garnish with extra chives or a dash of salt, and serve immediately—optionally on toasted bread.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

12g

Carbohydrates

1g

Fat

11g

Fiber

0g