Eggs in Bacon Baskets

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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Eggs in Bacon Baskets

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About This Recipe

Yield:Serves 4
Active time:10 minutes
Total time:25 minutes
Special equipment:Muffin tin
This recipe appears in: Sunday Brunch: Eggs in Bacon Baskets

Ingredients

  • 8 eggs
  • 8 slices bacon

Procedures

  1. 1

    Adjust oven rack to middle position and preheat to 425°F. Place 3 pieces paper towel on a microwavable plate then lay bacon on paper towel, microwave on high power until bacon has just begun to cook and some of the fat has rendered out, 1 to 1 1/2 minutes.

  2. 2

    Coil each piece of bacon around each cup in a muffin tin, making sure the bottom of the cup is covered as well. Place any of the additional fillings in the bottom of the cup (see recipes below) then crack an egg into each cup on top of the fillings.

  3. 3

    Bake until the whites of the eggs are set but the yolk is still runny, about 10 minutes. Serve immediately.

  4. 4

    Garlicky Spinach Filling:
    1 tablespoon butter
    2 cloves garlic, finely chopped
    4 cups baby spinach
    Kosher salt and freshly ground black pepper

    Melt the butter in a medium skillet over medium heat. When butter has melted add the garlic and cook until fragrant, about 30 seconds. Add spinach and cook until it has wilted and all the water has evaporated, about 2 minutes. Season to taste with salt and pepper.

  5. 5

    Onion and Pepper Filling:
    1 teaspoon olive oil
    1 onion, finely chopped
    1 red pepper, finely chopped
    1 green pepper, finely chopped
    Kosher salt and freshly ground black pepper

    Heat olive oil in a medium skillet over medium heat until shimmering. Add onion and cook until it just begins to soften, about 4 minutes. Add peppers and cook until peppers are just cooked through, about 5 minutes. Season to taste with salt and pepper.

  6. 6

    Creamed Leek Filling:
    1 tablespoon butter
    1 leek, finely sliced
    1/3 cup cream
    Kosher salt and freshly ground black pepper

    Melt the butter in a skillet over medium high heat. Add the leek and cook until soft, about 8 minutes. Add cream and reduce heat to low. Cook until cream has just begun to thicken, about 10 minutes. Season to taste with salt and pepper.

  7. 7

    Lemony Charred Brussels Sprouts Filling:
    1/4 cup olive oil
    12 Brussels sprouts, leaves separated
    1/4 teaspoon lemon zest
    Kosher salt and freshly ground black pepper

    Heat the olive oil in a skillet over high heat until it just begins to smoke. Add the brussel sprout leaves and cook, stirring constantly until the leaves are just beginning to char, about 1 minute. Remove from pan and toss with lemon zest. Season to taste with salt and pepper.

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