EGG CUPS

So, in a moment of exquisite desire for eggs and bacon, my brother produced these delectable little numbers - perfect for a crowd, quick and easy. 

Diane and Stephen's Delectable Egg Cups!

(as interpreted by me, the eater of the eggs)

EGGS - 12

bacon - 12 slices

cheese - grated or not - cheddar or whatever you have

butter, softened

white bread or some nice pliable bread slices - 12

cookie sheet and muffin tin

salt and pepper

Line a cookie sheet with foil and place 12 slices of bacon on sheet

(you will only need 6 slices for the recipe but you know what happens when you cook bacon...c'mon!)

place sheet in oven and turn oven to 400..watch carefully-should take less than 15 minutes-key is to put pan into cool oven. NOTE: you can also cook bacon on stove.

While cooking bacon, spray muffin tin with oil. Take slices of bread, butter nicely (on side that won't be touching oil) and press into each cup with the bread - making little bread baskets.  After you're done battling with the bread thing, your bacon should be ready - take it out CAREFULLY otherwise the grease from the bacon will sizzle your bare, sandy toes - rightabout where your poison ivy is - and that won't feel great.  Drain bacon on paper bags or paper towels - rip each slice in half.  Reduce oven to 350!  

(pour grease into an old can when it's cooler.)

bake the bread dude.  We are only LIGHTLY crisping it up so aim for 3-5 minutes - do not walk away or decide now's the time to check last night's Red Sox score..stay next to that oven like a golden retriever next to a stinky tennis ball.

Take bread out and prepare for the fun part:  sprinkle some cheese into each cup, toss in a piece of bacon (if there are any left) and crack an egg on top, s&p.  You can get fancy shmancy and add herbs or a little drip of cream on top.

This is a good assembly line sort of activity; however, do NOT give the salt and pepper sweep job to your friend, Bubba, whose eyes are still glued together and his hands probably still reek of last night's pepperoni pizza. 

Bake until eggs are set - maybe 20-25 minutes. YUM.

NOTE:Some people might like a sweep of goat cheese on the bottom instead of cheddar, or a sprig of spinach and/or a little sun dried tomato action...be creative.  

Also, I've discovered if you want to avoid those annoying bits of shell in your eggs try this: instead of cracking against a bowl like those chefs on tv - newbies - crack the egg on the flat counter - just enough to break the shell, then open the egg into the cups - the membrane in the egg stays in tact which keeps the shell in place instead of dropping into your recipe.