Lekker: Bacon Wrapped Baked Eggs

This post is about bacon. That alone should be enough to grab your attention. How about breakfast for dinner? I'm a big fan of that, since my love for eggs is WELL documented, and usually by the time I am home and have had a glass of wine, breakfast is about as complicated as it gets around here! This little dish takes about 30 minutes to whip up start to finish and is fancy enough to do for a Sunday brunch, for a winkwinknudgenudge morning after, or to make yourself feel fancy for dinner. Bottom line: this stuff is the SHIT.

Give it a spin.

Serve with a fresh green salad for lunch, steamed/grilled/sauteed asparagus and feta for dinner, or with some cut fruit and a tall glass of OJ (read: mimosa) for breakfast.

Because bacon.

Bacon Wrapped Baked Eggs
makes 1 serving

What You Need
serves 1; scale up as needed, depending on how many guests you have the morning after--I'm not judging
2 slices bread OR a bit of Pillsbury croissant or biscuit dough (in the pop-open tins that are like jack-in-the-boxes for adults, that is to say, awful)
2 eggs
4 slices of bacon (thick cut, applewood smoked, whatever you like)
Optional: shredded cheddar cheese (yes), sliced scallions or green spring onions (yes), salt and pepper (of course) and/or anything else you like with your eggs.

What You Do
1. Preheat your oven to 375 and grease a muffin tin well. If you're using slices of bread, use a highball glass to stamp out two circles of bread, smooshing them down into the bottom and sides of the muffin tin. You'll want to spray the bread with whatever Pam or melted butter or whatever you used to grease the pan, too. If you're using the croissant dough, just unroll it and layer it on the bottom and sides of the muffin tin. That's stuff got enough grease on its own to be a musical.


2. Cook the bacon in the microwave until it's pliable but not cooked. Usually this takes only about a minute for me. Wrap two pieces in a "halo" of sorts above the bread, overlapping each other a bit.

3. You can add cheese/onions/herbs to the bottom and then pile the egg on top, or vice versa. Usually I do a bit of both. So, I drop a wee bit of sliced onions and shredded cheese on top of the bread, and crack an egg into that lovely little well you've made. Then top with more cheese, onions, salt and pepper, because you worked hard today putting up with all those idiots out there and you deserve it.


4. YOU'RE DONE. Pop into the oven for about 16 minutes and enjoy a whiskey drink, then remove. Depending on how hot your oven gets you might want to start checking at 14 minutes; take it out when the whites are solid and cooked through. Let it cool for about 3 minutes (this gives the bread and egg time to release itself from the sides of the muffin tin) and run a knife around the edges, popping out onto a warm plate. Serve with your vegetable of choice (to counteract all that whiskey and bacon, of course) and bask in the praise of whomever you've decided to bless with this.