What’s for Breakfast? Bacon Egg Cups


BaconEggCup

UPC’s Bacon Egg Cups

I’ve been mulling over how I want this recipe to come out for some time. I’ve seen various versions of this floating around the internet. It was hugely popular this past spring, and I think I saw it pop up on several of my frequent haunts in the same week! So I didn’t post my own version. I chose not to post a version mostly because I didn’t yet know how I wanted my version to look and taste, but being completely honest here, I just didn’t want to be jumping on the same train as everyone else! 🙂 I didn’t want to just copy someone else’s ideas when I did this – I wanted to give the recipe time to really marinate in my creative space, so that I could add my own UPC slant to it.

Well, the wait is over. We all know that I love marinating things, and for this recipe, the marinade has had plenty of time to settle in. I made the recipe my own way, incorporating my own style and taste, this past weekend. In fact, as I often do, I made more than enough to bring leftovers for a day or two to work. Unless, of course, I want to share. My guess is that once I offer this out to a coworker, there won’t be enough left for me to get my own food!

UPC’s Bacon Egg Cups; What you’ll need:

  • 8 Eggs (Check my The Egg Project page for the best eggs)
  • 6 slices Bacon (I used my favorite: Vermont Smoke and Cure; find that and other great bacon choices here at my The Bacon Project page)
  • Spices: Garlic Powder, Turmeric, Fresh Ground Pepper, Sea Salt

Serves: 3-6 (depending on how much you want to share…)
Prep and cook time: 30 minutes
Note: Recipe is designed for a 6-muffin tin. May need to be modified for a 12-muffin tin or for shallow muffin tins.

BaconEggCup_BaconCup1. Pre-heat the oven to 375 degrees.

2. Cook the bacon for about 90 seconds per side on medium heat.

3. Curl the bacon around the base of the muffin tin that you’re using, making the outside of the cup.
Note: If you’re worried about your Bacon Egg Cups sticking to the muffin tin, you can rub the bacon around on the tin to ensure that it’s well greased for the eggs.

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4. Thoroughly whip 2 eggs with the spices. I used a tablespoon of garlic powder, a teaspoon of turmeric and pepper, and just a pinch of sea salt.

5. Spoon the whipped eggs into the muffin tin, making sure that there is approximately the same amount of egg in each muffin container.
Note: the whipped egg should only reach part way up the bacon, leaving plenty of room for the cracked egg in step 6. below.

6. Crack one egg into each muffin cup.

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7. Cook the Bacon Egg Cups for 20 minutes

8. Check your Bacon Egg Cups after 20 minutes of cook time – you need to see that the egg yolk has changed color from the pre-cooked color to a darker cooked color. This let’s you know that the eggs are full cooked and ready to be eaten.
And finally: Serve and enjoy!!

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Questions:

  • When you see a recipe that interests you, do you go and make it right away, or do you let it percolate in your creative mind for a while so that you can add your own flair to it?
  • Do you prefer to read other people’s recipes, or do you like to try and come up with your own?
  • Do you like to modify old recipes to match your current tastes?
  • How do you generally add your own style to a recipe? Spices? Different cooking/baking/slow-cooking style? Change ingredients?
  • Do you have any recipes that you’re working on right now, letting them slosh around in your creative mind to see what you’ll come up with?
  • Do you have any recipes that you’d like my, or some other readers, to comment on?

Eggs Over Hard


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Eggs Over Hard (Serves 2)

What you’ll need:

  • 2 Eggs (Sustainable Farming Eggs, if possible; otherwise Free Range)
  • 1 lb Bacon
  • 1 Cup Chopped Celery
  • 1/2 Cup Sliced Mushroom (Best with Crimini / Baby Bella)

Cook the bacon first. This is a fairly simple step – but I like to modify a couple of details to maintain the flavor, and texture, that I like the best. I do the following 3 steps when it comes to bacon: First, I am careful which bacon I use. Second, I like to cook it a little bit slower than most people, with a lid on the pan. I find that this keeps the bacon more on the chewy side, the way I like it, while still cooking it thoroughly. And third: I always try to re-use the bacon fat while it’s fresh. This is why I like to cook the bacon first. While the bacon is cooking, get the eggs ready, and chop the celery and mushrooms. This won’t take long, so go ahead and get them ready.

An aside on bacon: There are lots of different kinds of bacon out there, and it’s such a delightful portion of any meal that I like to take care in which brand, and flavor, I choose. For more information on bacon, including suggestions, take a look at my “Projects” page, where I am in the process of constantly evaluating which bacon brands are available, and which I like the most. For the purposes of this post, just keep in mind that the bacon you choose will have an affect on the dish.

CrackedandSpicedAs soon as the bacon is done, add the eggs to the already hot pan. Eggs over hard is my favorite way to eat eggs. Strangely, I only rarely see it served, few people order it or have even heard of it, and most commercial chefs don’t do it right. So, here is how to do Eggs Over Hard, the right way. Crack the egg in to the pan, like you would for Sunny Side Up, or Eggs Over Easy. Let this cook for a few moments, until the runny egg white is fully cooked through. I like to add a pinch of salt and some fresh ground pepper right on top of the egg, while the white is cooking through.

OverHardOnce the white has cooked through, tilt the pan, letting the yolk slide toward one side of the now-cooked egg white. With your spatula, lift up the far side of the egg white, and flip it over the top of the yolk. This will enclose the yolk in the white, keeping the heat inside the egg, and baking the yolk. Let this cook for a minute or two, and then flip it to cook the other side. I like to cook this on medium heat, and it takes me about 2 minutes per side to get it cooked the way I like it.

Just before the eggs are done, turn the heat up to high. I would do this for about 20 seconds, then take the eggs out, and put the mushrooms and celery in. Cook these on high for about a minute, then serve and enjoy!

For more Urban Paleo Chef recipes, and meal ideas, be sure to check back regularly! If you have questions, “Classic” recipes that you would like to see done Paleo, or if this was just as good as you had hoped, please post in the comments section.