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Egg-in-a-Bacon-Cup
Line muffin pans with several strips of bacon, drop an egg into each, and bake in hot oven until bacon is brown and egg set.
A three-line recipe that assumes a cook who already knows what a hot oven and a set egg look like. The details it leaves out are the ones that decide whether the bacon crisps before the yolk hardens.
- "Hot oven"Period cookbooks generally put a hot oven somewhere around 400-450F. Around 425F works here, browning the bacon in roughly the time the egg needs.
- Par-cook the baconRaw bacon lining a cup will not brown fully in the eight to twelve minutes an egg takes. Lay the strips on a sheet pan and cook them at 400F for five or six minutes first, until the fat has rendered but the slices are still limp enough to bend into the cup.
- Lining the cupA standard 1/2-cup muffin well takes one long slice curled around the wall, with a short piece cut to sit flat on the bottom so the white does not leak under the ring. Grease the tin even so; egg white welds itself to metal.
- Egg sizeA large egg roughly fills a standard muffin well once the bacon takes up space. Crack each egg into a ramekin first and slide it in, rather than dropping it from the shell into a hot tin.
- Timing and donenessAt 425F, count 10-12 minutes for a set white with a soft yolk, 14-15 for a firm one. Carry-over cooking in the hot tin is real, so pull them a shade underdone and let them stand two minutes before lifting out with a spoon.
- YieldA twelve-cup tin gives twelve, which is two per person for six. Cook them in a partly filled tin if you need fewer; there is no need to fill the empty wells with water.